(makes 14-16 servings)
Ingredients
- 1lb elbow macaroni
- 1 tablespoon salt for boiling water, plus 1 teaspoon for the dish
- 5 tablespoons unsalted butter plus 2 tablespoons set aside for bread crumbs
- 6 tablespoons flour
- 1 1/2 teaspoons mustard powder
- 1/4 teaspoon cayenne pepper
- 5 cups whole milk
- 8oz Monterey Jack cheese, shredded
- 8oz Cheddar cheese, shredded
- 1 cup panko bread crumbs
Directions
- Preheat oven to broil.
- In a large pot or dutch oven, bring 4 quarts of water to a boil, then add macaroni noodles and 1 tablespoon salt.
- Cook until noodles are tender (just past al dente).
- Drain pasta and set aside.
- In the same pot or dutch oven, melt 5 tablespoons butter until foaming.
- Add flour, mustard, and cayenne pepper. Whisk until well incorporated, about 1 minute.
- Gradually whisk in the milk and bring the mixture to a boil.
- Continue to whisk until mixture has thickened to about the consistency of heavy cream, then remove from heat.
- Whisk in the cheeses and 1 teaspoon salt, whisking until cheese is melted.
- Stir in the pasta, then cook on low, stirring often until the mixture is steaming (about 5 or 6 minutes).
- Transfer the pasta mixture to a broiler-safe dish (9"x13") and spread evenly.
- Melt two tablespoons butter and mix with panko bread crumbs.
- Spread the bread crumbs evenly over the pasta, and transfer the dish to the oven.
- Broil for 3 to 5 minutes, or until bread crumbs brown.
- Cool for 5 minutes before serving.
- Enjoy!
Image Source and Recipe: 12tomatoes.com
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