Recipe by tilthouse
When preparing the following pastas in advance (up to six hours), keep them covered and chilled and then let them come to room temperature before baking. From Gourmet, February 1994.
- 7 tablespoons unsalted butter
- 1⁄4 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 4 cups milk
- 1 1⁄2 teaspoons dry mustard
- 1⁄8 teaspoon cayenne (to taste)
- 1 lb elbow macaroni
- 3 cups coarsely grated extra-sharp cheddar cheese, about 12 ounces
- 1 1⁄3 cups freshly grated parmesan cheese, about 4 ounces
- 1 cup fresh breadcrumb
Directions See How It's Made
- Preheat oven to 350°F and butter a 3- to 4-quart gratin dish or other shallow baking dish.
- In a heavy saucepan melt 6 tablespoons butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add mustard, cayenne, and salt and pepper to taste and simmer sauce, whisking occasionally, until thickened, about 2 minutes.
- In a kettle of salted boiling water cook macaroni until just al dente, about 7 minutes, and drain well. In a large bowl stir together macaroni, sauce, Cheddar, and 1 cup Parmesan and transfer to prepared dish.
- In a small bowl stir together bread crumbs and remaining 1/3 cup Parmesan and sprinkle evenly over macaroni. Cut remaining 1 tablespoon butter into bits and scatter over topping.
- Bake macaroni in middle of oven 25 to 30 minutes, or until golden and bubbling.