- 4
Ingredients
- 3 Tbsp. butter
- 1/4 cup all-purpose flour
- 1 bay leaf
- 3 cups milk
- 1 Tbsp. Dijon mustard
- Salt and cayenne pepper
- 2 cups shredded Cheddar cheese, preferably aged (about 8 ounces)
- 2 cups elbow macaroni
- 1 Tbsp. butter, melted
- 1 cup soft fresh bread crumbs
Preparation
Step 1
In a large saucepan, melt butter over medium heat. Blend in flour and add bay leaf; cook, stirring, for 30 seconds. Pour in 1 cup milk, whisking constantly, until mixture comes to a boil and is very thick. Pour in rest of milk in a slow stream, whisking constantly, until sauce comes to a full boil and is smooth. Whisk in mustard.
Reduce heat to low; stir in cheese until melted. Remove bay leaf; season with salt and a dash of cayenne pepper to taste. Remove from heat.
Meanwhile, in a large pot of boiling salted water, cook macaroni for 8 minutes or until just tender. (Do not overcook; pasta continues to cook in sauce.) Drain well.; Stir into cheese sauce until well coated.
Spoon into prepared casserole dish. In a bowl, toss 1 Tbsp. melted butter with bread crumbs; sprinkle over top. Bake in preheated oven for 25 minutes or until bubbly and top is lightly browned.