The Cookbook

Mac & Cheese #2

Salt
5 tablespoons unsalted butter
2 cups panko or coarse dry bread crumbs
5 cups coarsely grated extra-sharp Cheddar
3 tablespoons flour
½ teaspoon hot red pepper flakes
2 ¾ cups whole milk
¾ cup heavy cream
2 teaspoons Dijon mustard
Freshly ground black pepper
¾ pound elbow macaroni.

1. Preheat the oven to 400 degrees. Butter a 3-quart baking dish. Fill a large pot with salted water and bring to a boil.

2. In a medium pan, melt 2 tablespoons of the butter. Add the bread crumbs and 1 cup of cheese and stir until combined. Set aside.

3. In a saucepan over medium-low heat, melt the remaining butter. Stir in the flour and red pepper flakes and reduce heat to low. Cook, stirring constantly, for 3 minutes. Whisk in the milk and raise heat to medium. Simmer, whisking occasionally, for 3 minutes. Stir in the cream, remaining cheese, mustard, 1/4 teaspoon black pepper and 1 teaspoons salt.

4. Cook the macaroni until al dente. Reserve 1 cup of the cooking water before draining. In a large bowl, combine the macaroni, cooking water and sauce. Transfer to the baking dish and spread evenly with the topping. Bake until golden, 20 to 25 minutes. Serves 6.

Texie