- 10
Ingredients
- MAKES 10TO 12 SERVINGS
- 1 pound elbow macaroni 3 teaspoons kosher salt, divided
- 14 cup unsalted butter 'Vi cup all-purpose flour
- 2 cups heavy whipping cream, warmed
- 1 cup whole milk, warmed
- 1 1/4 teaspoons dry mustard
- 1/4 teaspoon ground black pepper
- 3 cups shredded sharp Cheddar cheese, divided
- 1 cup shredded mozzarella cheese
- 1 cup panko (Japanese bread crumbs)
Preparation
Step 1
1. Preheat oven to 400°. Spray a 3-quart baking dish with cooking spray.
2. In a large stockpot, cook pasta according to package directions, adding 1 teaspoon salt. Drain, and place in a large bowl.
3. In a large saucepan, melt butter over medium heat. Whisk in flour until smooth; cook for 2 minutes, stirring constantly. Gradually whisk in cream, milk, mustard, pepper, and remaining 2 teaspoons salt; cook, stirring frequently, until thickened, about 5 minutes. Reduce heat to low; stir in 2 cups Cheddar and mozzarella until smooth. Pour cheese sauce over pasta, and stir until combined.
4. Transfer to prepared dish. Top with bread crumbs and remaining 1 cup Cheddar. Bake until top is golden brown, 10 to 15 minutes. Let cool for 10 minutes before serving.