Ingredients
- 12 oz. small elbow or shell macaroni (about 3 cups)
- 1 small onion, finely chopped
- 2 Tbsp. olive oil
- 1 clove garlic, chopped
- 2 Tbsp. flour
- 1 bay leaf
- 1 1/2 cups hot, but not boiling, milk
- 1/2 green bell pepper, diced
- 1/2 tea. yellow mustard seeds
- 1/4 tea. thyme, crushed
- 1 tea. paprika
- 1 tea. chili powder
- 1 ta. prepared yellow or creole mustard
- 1/2 tea. dry mustard
- 12 oz. sharp cheddar, shredded
- 15-20 pimiento-stuffed green olives, sliced
- a few shakes of hot sauce, or to taste
- salt and pepper
- 3 Tbsp. cracker or bread crumbs
- 1 Tbsp butter
Preparation
Step 1
Preheat oven to 375 degrees. Cook pasta, reserving 1 cup of cooking water before draining.
In a large, heavy-bottom saucepan lightly saute onion over medium heat in olive oil until it softens, 5-7 mins. Stir in garlic, cook for a minute, and sprinkle in flour. Cook 1 minute. Remove from heat and add bay leaf and milk all at once. Return to heat and cook, stirring with a wooden spoon, 5 minutes or until sauce thickens. If any flour lumps remain, whisk with a wire whisk for a few moments. Remove from heat, discard bay leaf and set aside.
Combine pasta with sauce, and mix in diced bell pepper, mustard seeds, thyme, paprika, chili powder, prepared mustard and dry mustard. Reserve about 1/2 cup grated cheese and add remaining to pasta. Stir in olives and hot sauce. Taste and add salt and pepper to taste. Pour into a 2 1/2 qt. casserole. Sprinkle top with reserved cheese and breadcrumbs. Dot with butter.
Bake 30 minutes or until topping is golden, the cheese melted and the crumbs crispy.