Here’s a warm, home-style dish, spiked with bourbon-infused bread crumbs for an added crunchy kick. What’s not to love? If you’re making this ahead of time, don’t mix the macaroni into the cheese sauce until you’re almost ready to serve, to prevent it from becoming soggy.
2 cups dry elbow macaroni
2 ¼ cups milk
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon mustard powder
¾ cup grated cheddar cheese
Generous pinch of salt
For the topping
1 ¼ cups ciabatta bread crumbs
½ cup grated Parmesan cheese
1 tablespoon thyme leaves
3 tablespoons Jim Beam® Bourbon
2 tablespoons olive oil
Salt