Total Time
1hr 8mins
Prep 30 mins
Cook 38 mins

From Ira Freehof of Comfort Diners in New York City.

Ingredients Nutrition

Directions

  1. Preheat the oven to 375 degrees; butter a 9-inch square baking pan.
  2. Bring a large pot of water to a boil (over high heat); add macaroni and cook 8-10 minutes or until al dente; drain and rinse with cool water.
  3. Place drained macaroni in a large mixing bowl; drizzle with the oil.
  4. In a small saucepan over med-high heat, warm the milk.
  5. In a large saucepan over med-low heat, melt 4 tablespoons butter; sprinkle in the flour and whisk constantly until the flour is absorbed and the mixture is bubbling gently and is lightly golden (2-3 minutes).
  6. Gradually add in the warm milk, whisking constantly.
  7. Increase the heat to medium and bring to a simmer, stirring with a wooden spoon until smooth and slightly thickened.
  8. Add in the cheddar, American cheese and fontina; remove pan from the heat.
  9. Whisk the mixture until the cheese is almost completely melted, stir in the salt, pepper, and mustard.
  10. Pour the sauce over the macaroni; stir to combine.
  11. Transfer mixture to the prepared pan.
  12. In a small bowl, combine the 1/4 Celsius shredded cheddar and the breadcrumbs; sprinkle evenly over the macaroni.
  13. Cut the remaining teaspoon of butter into small bits and dot the casserole.
  14. Bake on the middle rack for 20-25 minutes or until bubbling and a crust begins to form.

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