Ingredients
- 6 quarts water
- 1 tablespoon salt,
- 1 lb. macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups hot whole milk
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 1 tablespoons Dijon mustard
- 1/2 teaspoon cayenne pepper
- 1 cup grated Colby or Jack cheese
- 1 cup grated extra sharp Cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup bread crumbs
Preparation
Step 1
Preheat oven to 350 degrees. Bring 6 quarts water to boil. Add salt and reboil before adding pasta. Cook the pasta according to package directions about 10-12 minutes. While pasta is cooking, heat butter over medium heat in a saucepan until it begins to bubble but do not let it brown. Whisk flour to create a roux for white sauce base. Cook flour and butter, over low heat, 5-7 minutes, add the hot milk in a steady stream. Cook white sauce for 10 minutes. Add the salt, pepper, mustard, cayenne pepper, Colby and Cheddar cheeses and cook for 2 minutes over low heat. Drain pasta and place in a baking casserole dish large enough to hold pasta and all the sauce. Add the cheese sauce by pouring over top. Sprinkle with bread crumbs and Parmesan cheese over top and bake for 15 minutes or until top is well browned and crusty.