1 1/2 cups elbow macaroni
4 tbsp. (1/2 stick) butter, divided
1/4 cup all-purpose flour
3 cups milk
1 tsp. dry mustard
3/4 tsp. salt
1/4 tsp. freshly ground pepper
1 1/2 cup shredded sharp cheddar cheese
1/4 cup freshly grated Parmesan cheese
1/3 cup plain dry bread crumbs
Preheat oven to 375°F. Cook macaroni in boiling salted water in large saucepan just until tender, about 8 minutes. Drain and rinse under cold water.
Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat. Stir in flour and cook, stirring 1 minute. Gradually whisk in milk, mustard, salt and pepper. Bring to a boil, whisking. Boil 1 minute. Remove from heat and whip in cheeses until melted and smooth. Stir in drained macaroni.
Pour into shallow 2-quart baking dish. Melt remaining 2 tablespoons butter, stir in bread crumbs and sprinkle over macaroni. Bake at 375°F for 30 minutes. Let stand 10 minutes before serving.
Makes 8 servings.
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