Mac and cheese with crispy topping

Ingredients:

• 2 tablespoons unsalted butter
• 0.5 tsp paprika
• 1/4 teaspoon turmeric
• 1/4 cup panko breadcrumbs
• 2 medium carrots, cut in half lengthwise
• 340 g of pasta horns
• 1.5 tbsp flour
• 1 teaspoon mustard powder
• 1 can (340 g) of unsweetened condensed milk
• 1.5 tbsp. grated gouda cheese
• 1 cup grated sharp cheddar

Preparation:

1. In a medium skillet, melt 1 tablespoon butter over medium heat. Add the paprika, turmeric, and panko and cook, stirring, until the breadcrumbs are lightly toasted, about 3 minutes. Transfer to a small bowl and set aside for topping.
2. Bring a large saucepan of salted water to a boil. Add the carrots and cook until tender, 10 minutes. Remove with a slotted spoon and transfer to a blender.
3. Add the pasta to the pan and cook according to the package directions. Set aside 1 cup of the cooking water and discard the rest. Add half of the pasta cooking water to the blender with the carrots and blend until smooth.
4. In a medium skillet over medium heat, melt the remaining 1 tablespoon butter; stir in the flour and mustard powder and cook, stirring, for 1 minute. Stir in the unsweetened condensed milk and carrot puree; cook, stirring, until slightly thickened, about 5 minutes. Stir in the grated cheese mixture until melted. Add the macaroni and toss to coat, adding more of the reserved pasta cooking water if the sauce is too thick. Season with salt and pepper to taste. Divide the mac and cheese among servings and sprinkle each serving with the breadcrumb mixture.