Makes 4 Portions of Macaroni and Cheese
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
- 1/4 cup unsalted butter
- 3 tablespoons all-purpose flour
- 3 1/2 cups milk
- 1/2 tsp salt
- 1/3 cup grated Parmesan cheese
- pinch of nutmeg
- pinch of cayenne
- 8 ounces dry elbow macaroni
- 8 oz sharp Cheddar cheese, shredded
- For the topping:
- 1 1/2 tablespoons melted butter
- 1/2 cup dry breadcrumbs (Japanese-style "Panko" breadcrumbs if available)
Preparation:
In a saucepan, melt the butter over medium heat. Add the flour and cook, stirring, for 3 minutes (this is called a roux). Slowly whisk the milk into roux. Add the salt, Parmesan cheese, nutmeg, and cayenne. Bring to a simmer, stirring often, and cook for 5 minutes. Remove from heat and reserve.Cook macaroni in salted water, according to the package directions, and drain well. Transfer to a large mixing bowl. Pour in the sauce, add most of the cheese (save about 2/3 cup for the topping), and fold with a spatula to combine. Transfer into a lightly buttered 13 x 9 casserole dish.
Top with the remaining cheese. Mix the breadcrumbs and the butter, and spread evenly over the top of the macaroni and cheese. Bake at 400 degrees F for 20-25 minutes, or until the top is browned and crusty.
