Charcuterie Board Mac & Cheese

Ingredients

• Salt
• 350g short pasta, such as rotini, medium shells, or cavatappi
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 2 cups milk, warmed
• Pinch freshly grated nutmeg
• 2–3 teaspoons grainy Dijon mustard
• 2–2 ½ cups grated or crumbled cheese, whatever combination you have
• ½–1 cup salami and/or prosciutto, chopped
• Mix-ins, such as chopped pickles or olives
• ----For the topping----
• 1 egg
• 2 tablespoons whole milk
• Salt & pepper
• 5–6 slices baguette, roughly torn into small pieces
• ½ cup grated cheese

Directions

1. Heat your oven to 425ºF and lightly grease a 9-inch square casserole dish with non-stick cooking spray or softened butter.
2. Bring a large pot of salted water to a boil then add the pasta and cook according to package directions just slightly under al dente. Drain the pasta and set aside until ready to use.
3. Meanwhile, melt the butter in a large saucepan over medium heat. Stir in the garlic and cook for 30 seconds then sprinkle over the flour and whisk to combine. Toast for 1 minute then, while continuing to whisk, slowly pour in the warm milk. Season with salt, pepper, and nutmeg and bring to a light boil. Cook, whisking frequently, until thick, about 4 to 5 minutes.
4. When thickened, turn the heat down to low and whisk in the mustard and cheese(s). Switch to a heatproof spatula or a wooden spoon and stir in the pasta, meat, and any mix-ins.
5. For the topping, whisk the egg and milk together in a medium bowl. Season with salt and pepper, stir in the torn bread as well as the grated cheese.
6. Top the casserole with the bread mixture and bake for 20 to 25 minutes or until golden brown and bubbly. Allow the mac and cheese to rest for a few minutes before serving.