Macaroni & Cheese

By KimK33

Ingredients

• 8 Tbsp unsalted butter plus more for brushing
• 1/2 Cup All purpose flour
• 1 Quart Milk
• 4 Cups Sharp Cheddar Cheese
• 2 Ounces Fontina Cheese
• 2 Tsp Dry Mustard
• Salt
• Pepper
• 1 Pound Macaroni Shells or Penne
• Fresh bread crumbs

Details

Preparation time 75mins

Preparation

Step 1

1. Prepare the sauce
Preheat the oven to 350 degrees. Butter four 1-cup individual ramekins or a 3-quart baking dish. Bring a large pot of water to boil over high heat. In a large saucepan over low heat, melt 6 tablespoons of the butter. Add the flour, a little at a time whisking to incorporate. Raise the heat to medium and very gradually whisk in the heated milk. Cook, stirring frequently, until the mixture is thick and creamy, about 10 minutes. Remove from the heat. Add the Cheddar, fontina, and mustard and whisk until the cheese is melted. Set aside.

2 Cook the macaroni
Meanwhile, add 2 tablespoons salt and the macaroni to the boiling water. Cook, stirring occasionally to prevent sticking, until the pasta is not quite al dente, about 2 minutes less than the package directions. Drain well. Add the pasta to the cheese sauce and stir well. Season to taste with salt and pepper. Transfer to the ramekins or baking dish.

3. Bake the macaroni and cheese
in a frying pan, melt the remaining 2 tablespoons butter in a medium frying pan. Remove from the heat, add the bread crumbs and stir until coated. Sprinkle over the macaroni and cheese. Bake until the sauce is bubbling, about 30 minutes. Let stand 5 minutes, then serve.