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Home -> Main Dishes -> Casseroles
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
7 tbsp. butter 1/3 cup all purpose flour 4 cups milk 1 1/2 tsp. ground dry mustard 1/8 tsp. cayenne pepper 1/4 tsp. salt 1/4 tsp. pepper 1 pound uncooked elbow macaroni 3 cups grated extra sharp Cheddar cheese 1 1/3 cups grated Parmesan cheese, divided 1 cup soft fresh breadcrumbs
Directions
Preheat oven to 350 degrees. Butter a 3 to 4 quart shallow baking dish. Place 6 tbsp. butter in a medium saucepan. Melt over medium low heat. Add flour and cook, whisking, 3 minutes. Whisk in milk and bring to a boil. Whisk in mustard, cayenne, salt and pepper. Cook 2 minutes, stirring occasionally. Meanwhile, heat a large saucepan of lightly salted water to a boil. Add macaroni and cook, stirring frequently, about 7 minutes until pasta is just tender. Drain pasta well and transfer to a large bowl. Add milk mixture, Cheddar and 1 cup Parmesan. Stir well to combine. Transfer the macaroni mixture to the prepared dish. Stir together bread crumbs and remaining 1/3 cup Parmesan in a small bowl. Sprinkle the breadcrumb mixture evenly over the top of the macaroni. Dice the remaining 1 tbsp. butter and dot over the top of the breadcrumbs. Bake macaroni and cheese 25 to 30 minutes until golden and bubbly. Serve hot.
Serves 6 to 8.
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