Comfort Diner Macaroni and Cheese

Submitted by ratherbeswimmin

"From Ira Freehof of Comfort Diners in New York City."

 

• Ready In: 1hr 8mins
• Ingredients: 13
• Serves: 6

ingredients

• 4 tablespoons butter, plus
• 1 teaspoon butter (and extra for the baking dish)
• 1 lb elbow macaroni
• 1 tablespoon olive oil
• 3 1⁄2 cups whole milk
• 1⁄4 cup flour
• 4 slices American cheese
• 1 cup lightly packed grated italian Fontina cheese
• kosher salt
• 1⁄2 teaspoon fresh ground pepper
• 2 1⁄2 teaspoons Dijon mustard
• 1 cup grated sharp cheddar cheese
• 1⁄2 cup fresh breadcrumb

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.