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Ingredients
- 1/2 pound (2 cups) uncooked elbow macaroni or baby pasta shells (4 cups cooked pasta)
- 2 tablespoons butter plus extra butter for the pan
- 2 cups milk
- big dash of cayenne pepper (up to 1/8 tsp)
- 2 tbsp unbleached white flour
- 1 tbsp dry mustard
- 1 packed cup grated sharp cheddar cheese
- 1/2 cup grated parmesan cheese
- toasted breadcrumbs
Details
Servings 4
Preparation
Step 1
1) Spray 1 quart gratin dish or 8 inch square baking pan with pam and set aside.
2) Set oven rack on highest rung and preheat oven to 350.
3) Cook macaroni in salted water until al dente. Drain and run under cold water.
4) Melt butter over low heat in macaroni pot. Whisk in flour, salt mustard, and cayenne. Keep whisking until the mixture forms a thick paste. Slowly drizzle in the milk, still vigorously whisking, so the sauce becomes smooth as the milk is incorporated. Keep cooking and stirring (switching from whisk to a wooden spoon) for 2-3 minutes, or until the mixture is velvety, thick and mooth. Sprinkle in about 2/3 each of the cheddar and parmesan, and stir until the cheeses are fully blended in. Remove the pot from the heat.
5) Add the cooked macaroni and the remaining cheddar to the cheese sauce. Stir until all the pasta is well coated. Transfer the mixture to the prepared baking pan, and top with breadcrumbs and remining parmesan. Bake uncovered from 20 minutes or until bubbly around the edges and crisp and golden on top.
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