- 8
Ingredients
- 3 tbsp. unsalted butter
- 3 tbsp. finely chopped onion
- 1/2 garlic clove, finely chopped
- 3 tbsp. all-purpose flour
- 3 1/2 c. whole milk
- 1 lb. N.Y. white cheddar cheese, shredded
- 1 tbsp. *Drier's* mustard
- 3/4 tsp. salt plus more to taste
- 1 lb. elbow macaroni or any short tubular pasta
- 2 tbsp. dry bread crumbs
Preparation
Step 1
Preheat the oven to 400 degrees. Butter a 10-inch round baking casserole that is at least 3 inches deep. In a saucepan, melt the butter over medium heat, then add the onion and garlic and cook, stirring, until translucent, about 3 minutes. Add the flour to form a roux, stirring for about 1 minute. Remove the saucepan from the heat and whisk in the milk. Return to low heat and simmer, stirring, until smooth but still liquidly, about 15 minutes. Add the cheese, 1 cup or a handful at a time, stirring frequently, until it melts. Add the mustard and 3/4 teaspoon of salt, and stir to blend well. Meanwhile, bring a large pot of abundantly salted water to a vigorous boil. Add the macaroni and boil until half-cooked (follow the package instructions). Drain the macaroni and transfer it to a large bowl. Pour the cheese sauce over the macaroni and stir and toss a bit Transfer the macaroni mixture to the casserole. Sprinkle the bread crumbs on top and bake until the top begins to turn golden and the sauce is bubbly, about 25 minutes. Let rest for 10 minutes, then serve.