Slightly adapted from http://www.epicurious.com
You will need:
1 package of elbow shaped pasta or another shape of your choosing
5 tablespoons unsalted butter
2 cups coarse bread crumbs
3 tablespoons flour
1/2 teaspoon dried hot red pepper flakes
2 3/4 cups milk
3/4 cup cream
5 cups coarsely grated extra-sharp cheddar (about 1 pound, 4 ounces)
2 teaspoons Dijon mustard
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
To make the macaroni & cheese:
Start a large pot of salted water to boil and preheat the oven to 400 degrees. Grease a large (3 quart) baking dish with butter. When the water boils, add the pasta.
While the pasta is cooking, complete the following steps. Melt 2 tablespoons of butter and mix it with the bread crumbs and 1 cup of cheddar cheese. Set aside. In a large saucepan, melt the remaining butter. Add the flour and red pepper flakes to make a roux. Cook, whisking, for three minutes, then stir in the milk. Bring the sauce to a boil, stirring frequently to keep it from scorching on the bottom of the pan. Stir in the cream, mustard, cheddar, salt and pepper.When the pasta has reached “al dente” stage, pour the pasta into a colander, retaining a cup of the pasta water. Return the pasta to its large pot, along with the cup of pasta water and the cheese sauce. Stir to combine, then pour the pasta-cheese mixture into the buttered baking dish. Sprinkle the bread crumb mixture evenly over the casserole, and stick the whole thing in the oven for 25 minutes.
Filed under: Recipes
