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Classic Extra-Cheesy Macaroni and Cheese

Source of Recipe


From Sur La Table's "Simple Comforts: 50 Heartwarming Recipes"



List of Ingredients



• 5 Tbsp unsalted butter, divided
  
• 3 Tbsp unbleached all-purpose flour
  
• 2½ cups whole or lowfat milk
  
• Coarse salt
  
• ¼ tsp dry mustard (optional)
  
• Pinch fresh grated nutmeg (optional)
  
• Pinch fresh black pepper
  
• 3 cups grated extra-sharp Cheddar, divided
  
• ½ cup grated Parmesan, divided
  
• 1 pound elbow macaroni
  
• 1 cup coarse fresh breadcrumbs
  






Instructions



1. Preheat the oven to 375°F.
   Melt 3 tablespoons butter in a medium, heavy-based saucepan over medium heat. Add flour and whisk until smooth. Cook 2 to 3 minutes, whisking frequently. Slowly add milk, whisking vigorously. Lower heat and simmer 7 to 8 minutes, whisking frequently, until creamy and smooth. Add 1½ teaspoons salt, the mustard, nutmeg, and black pepper. Remove from heat and add 2½ cups Cheddar and ¼ cup Parmesan. Whisk until cheese melts and the sauce is smooth. Taste and adjust seasonings. It should be salted well, as the sauce flavors the macaroni.
   
   
2. Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and boil the macaroni according to the package directions. Drain well, return to the pot, then toss with sauce until thoroughly coated. Pile into a 13- x 9-inch baking dish or 4 (6-inch) cast iron skillets. Sprinkle evenly with the remaining cheeses.
   
   
3. Melt the remaining 2 tablespoons butter and toss with breadcrumbs; distribute over the macaroni. Bake until topping is browned and the macaroni hot, about 20 minutes. Let rest for about 10 minutes before serving.
   
   Serves 4 to 6