Makes 8 servings | Total Time: 35 mins

Ingredients

1 1/2 cups fresh breadcrumbs (from 3 oz. firm-textured sandwich bread)

2 tbsps cold butter, cut into bits

1/4 cup grated Parmesan cheese

4 cups chicken or vegetable broth

1/8 tsp nutmeg or mace

2 cups elbow macaroni (8 oz.)

1 large egg yolk

1 3/4 cups shredded cheddar cheese

Instructions

  1. Preheat the oven to 3450°F. Coat the bottom of a 7×11″ or 9″ square baking dish with cooking spray.
  2. In a food processor, combine the breadcrumbs, butter and Parmesan. Pulse on and off until butter is completely and evenly blended into the crumbs.
  3. In a medium saucepan, bring the broth and nutmeg to a boil over high heat. Stir in the macaroni, reduce the heat to a simmer and cook, stirring occasionally, until very tender, 8-10 minutes.
  4. In a medium bowl, beat the egg yolk.
  5. Reserving the cooking broth, drain the pasta. One tbsp at a time, beat 1/4 cup of the reserved broth into the egg yolk. Add the pasta and toss to coat well.
  6. Layer the macaroni into the baking dish in three layers, sprinkling with cheddar between each. End with a layer of cheddar, then top with the bread-crumb mixture.
  7. Bake for 16-18 mins, until the crumb topping is nicely browned.