Ingredients
6 tablespoons unsalted butter
1/4 cup plus 2 tablespoons all-purpose flour
4 cups milk
1 1/2 teaspoons dry mustard
1/4 teaspoon cayenne pepper
Salt and pepper to taste
1 pound elbow macaroni
3 cups coarsely grated extra-sharp cheddar cheese (12 ounces)
1 1/2 cups grated Parmesan cheese (4 ounces)
1 cup breadcrumbs
1. Preheat the oven to 350 degrees F and butter a long, shallow, baking dish (13-x 9-inch pan)
2. Melt the butter in a big saucepan over low heat. Add the flour slowly, while whisking until it’s completely combined.
3. Turn up the heat just a bit and add the milk slowly pouring it in as you whisk. Once it starts to boil, reduce the heat and add the mustard, cayenne pepper, salt and pepper.
4. Let the mixture simmer, whisking it occasionally until it begins to thicken. This should take about 2 minutes.
5. Meanwhile, cook the macaroni by following the instructions on the box, undercooking it the teeniest bit.
6. Combine the macaroni, the sauce, the cheddar cheese, and 1 cup of the Parmesan in a big bowl. Mix it all up and pour it into the baking dish.
7. In a smaller bowl, mix the remaining 1/2 cup Parmesan with the breadcrumbs and sprinkle it on top of the macaroni and cheese.
8. Place the baking dish in the oven and bake for 30 minutes.
