Ingredients Jump to Instructions ↓

  1. 3/4 lb 340g / 11oz Elbow macaroni - cooked, reserving

  2. 1 cup 237ml Cooking liquid Topping

  3. 2 tablespoons 30ml Unsalted butter

  4. 2 cups 292g / 10oz Coarse dry bread crumbs

  5. 4 oz 113g Extra-sharp Cheddar cheese - coarsely grated Cheese Sauce

  6. 3 tablespoons 45ml Unsalted butter

  7. 3 tablespoons 45ml All-purpose flour

  8. 1/2 teaspoon 2 1/2ml Dried hot red pepper flakes

  9. 2 3/4 cups 651ml Whole milk

  10. 3/4 cup 177ml Heavy cream

  11. 1 lb 454g / 16oz Extra-sharp Cheddar cheese - coarsely grated

  12. 2 teaspoons 10ml Dijon mustard

  13. 1 1/2 teaspoons 7 1/2ml Salt

  14. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 400 degrees and butter a 3-quart shallow baking dish. Make topping: Melt butter and in a bowl stir together with bread crumbs and Cheddar until combined well. Make sauce: In a 5-quart heavy saucepan melt butter over moderately-low heat and stir in flour and red pepper flakes. Cook roux, stirring, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in cream, Cheddar, mustard, salt, and pepper. Remove pan from heat and cover surface of sauce with waxed paper. In a large bowl stir together macaroni, reserved cooking water, and sauce. Transfer mixture to baking dish. Sprinkle topping evenly over macaroni and bake in middle of oven 20 to 25 minutes, or until golden and bubbling. This recipe yields 6 servings.


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