Prep 30 mins
Cook 30 mins
From Antione Bouterin, chef-owner of Bouterin restaurant in Manhattan.
- 2 tablespoons butter
- 1 lb elbow macaroni
- 2 tablespoons flour
- 2 1⁄2 cups whole milk
- kosher salt
- 6 drops Tabasco sauce
- 1 teaspoon minced fresh thyme
- 1 pinch freshly grated nutmeg
- 2 cups grated swiss cheese
- 3 tablespoons seasoned dry bread crumbs
- Preheat oven to 400°; butter a 13x9 inch baking dish.
- Bring a large pot of salted water to a boil over high heat; cook macaroni until al dente (8-10 minutes); drain and place in a large bowl.
- In a large saucepan over med-high heat, melt 2 tablespoons butter; sprinkle the flour over it; mix well with a spatula or wooden spoon; cook about 2 minutes.
- Increase heat to high; slowly whisk in the milk; bring to a boil while whisking.
- Add in salt, Tabasco, thyme, nutmeg, and cheese; mix well.
- Decrease heat to medium; cook, stirring, until the cheese is almost completely melted and the mixture is thick.
- Pour the sauce over the macaroni; mix well.
- Pour mixture into buttered pan; sprinkle breadcrumbs over the top.
- Bake on the middle shelf for 25-30 minutes or until brown and firm.
- If the top has not browned, place under a preheated broiler just until brown and crisp.