Momofuku Noodles Mac and Cheese with Crispy Scallion Breadcrumbs Content
This may be one of the easiest baked mac and cheese recipes you’ve ever tried. No cooking the noodles in advance. No whisking up butter, flour, and milk. You just combine everything as-is in your baking dish and let it transform in your oven.
Bonus: if you’re into black truffles, you can drizzle everything with our Black Truffle Chili Crunch and have a spicy, truffe-y mac and cheese.
Heat oven to 375°F.
Place noodles along the bottom of a baking dish, saving sauce packets and dried scallions.
Mix together whole milk, sour cream, melted butter, Savory Seasoned Salt, ground mustard, and all four noodle sauce packets. Add half of the grated sharp cheddar cheese and pour in the baking dish over the noodles. Cover with lid or tightly with foil and bake for 30 minutes.
Remove from the oven and stir gently to move the noodles around the dish. If you’re using Truffle Chili Crunch, drizzle it on top of the noodles now. Then, top with remaining grated cheese, panko bread crumbs, and dried scallions. Return to the oven for 10 minutes and bake until bubbling.
Turn broiler on high and broil for an additional 2–3 minutes until top is browned and bread crumbs have crisped.