Prep 30 mins
Cook 46 mins
From John Delucie, chef at Manhatten's Soho Grand Hotel.
- 1⁄2 lb cavatappi pasta (or any short, curved pasta)
- 2 cups whole milk
- 2 tablespoons butter (plus extra for the pan)
- 1 cup finely diced onion
- 2 tablespoons flour
- 2 cups grated sharp cheddar cheese, plus
- 2 tablespoons sharp cheddar cheese, reserved
- 2 teaspoons Dijon mustard
- 1⁄8 teaspoon freshly grated nutmeg
- 1 dash Tabasco sauce
- kosher salt
- fresh ground black pepper
- 2 tablespoons grated parmesan cheese
- Bring a large pan of salted water to a boil over high heat; cook the pasta al dente (8-10 minutes); drain and place pasta in a large mixing bowl.
- Preheat oven to 350°.
- In a small saucepan over medium heat, scald the milk (to scald milk means to bring it nearly to a boil and stir attentively).
- In a saute pan over med-high heat, melt the butter; stir/saute the onion for about 3 minutes or until soft but not colored.
- Lower heat to low, add in the flour and cook, stirring, about 3 minutes.
- Whisk in the scalded milk, 2 cups cheddar cheese, mustard, nutmeg, and Tabasco.
- Keeping mixture over low heat, simmer, whisking occasionally, until the cheese is melted and smooth.
- Taste and season with salt and pepper.
- Pour mixture over pasta and stir gently to combine.
- Spoon macaroni/cheese mixture into a lightly buttered 2-quart casserole dish; sprinkle with 2 tablespoons cheddar and the Parmesan cheese.
- Bake on the middle shelf in preheated oven for about 25-30 minutes or until bubbling and browned on top.
- Serve immediately.