Macaroni And Cheese

Recipe Ingredients

3/4 lb	340g / 11oz	Elbow macaroni - cooked, reserving
1 cup	237ml	Cooking liquid
		Topping
2 tablespoons	30ml	Unsalted butter
2 cups	292g / 10oz	Coarse dry bread crumbs
4 oz	113g	Extra-sharp Cheddar cheese - coarsely grated
		Cheese Sauce
3 tablespoons	45ml	Unsalted butter
3 tablespoons	45ml	All-purpose flour
1/2 teaspoon	2.5ml	Dried hot red pepper flakes
2 3/4 cups	651ml	Whole milk
3/4 cup	177ml	Heavy cream
1 lb	454g / 16oz	Extra-sharp Cheddar cheese - coarsely grated
2 teaspoons	10ml	Dijon mustard
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper

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.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9108 broadcast 04-15-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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