Baked Macaroni and Cheese With a Crumb Topping |
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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 6 |
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In 'Williams-Sonoma : American' Ingredients:
salt |
1 lb elbow macaroni |
6 tablespoons unsalted butter, plus extra for greasing |
1/4 cup all-purpose flour |
3 cups milk, heated to simmering |
1/2 lb extra-sharp cheddar cheese, shredded |
1/2 lb monterey jack cheese, shredded |
hot pepper sauce |
3/4 cup fresh breadcrumb |
Directions:
1. Preheat the oven to 350°.
2. Lightly butter a 2 1/2 quart baking dish.
3. Bring a large pot three-fourths full of salted water to a boil.
4. Add the macaroni, stir well, and cook for about 6 minutes.
5. The macaroni will still be quite al dente; it will cook further in the oven.
6. Do not overcook; drain thoroughly.
7. While the pasta is draining, return the pot to the stove, add 4 tablespoons of the butter, and melt over medium heat.
8. Whisk in the flour and reduce the heat to low.
9. Let the flour mixture bubble, whisking occasionally, without browning, for 2 minutes.
10. Gradually whisk in the hot milk, raise the heat to medium, and bring to a boil.
11. Remove from the heat, add the cheeses, and stir until the cheeses are melted.
12. Return the macaroni to the pot and stir well.
13. Season to taste with salt and hot pepper sauce.
14. In a small saucepan, melt the remaining 2 tablespoons butter over medium heat.
15. Spread the macaroni evenly in the prepared baking dish.
16. Sprinkle the top with the bread crumbs.
17. Drizzle the melted butter evenly over the crumbs.
18. Bake until the sauce is bubbling and the top is browned, about 40 minutes.
19. Serve hot, directly from the baking dish.
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