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Home -> Main Dishes -> Casseroles
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Topping: 2 tbsp. butter 2 cups panko(Japanese breadcrumbs) or dry breadcrumbs 1 cup grated extra-sharp cheddar cheese
Sauce: 3 tbsp. butter 3 tbsp. all purpose flour 1/2 tsp. dried red pepper flakes 2 3/4 cups milk 1/4 cup cream 4 cups grated extra-sharp cheddar cheese 2 tsp. dijon mustard 1/2 tsp. salt 1/4 tsp. pepper
4 ounces uncooked elbow macaroni
Directions
For Topping: Melt butter. Stir together butter, breadcrumbs and cheddar until well mixed.
For Sauce: Melt butter in a large saucepan. Stir in flour and pepper flakes and cook, stirring, 3 minutes. Whisk in milk. Bring mixture to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 3 minutes. Stir in cream, cheddar, dijon, salt and pepper. Remove sauce from heat and cover.
Preheat oven to 400 degrees. Cook macaroni in boiling salted water until just done. Reserve 1 cup cooking water. Drain macaroni. Stir together macaroni, reserved cooking water and sauce in a large bowl. Transfer mixture to a buttered 3 quart baking dish. Sprinkle topping evenly over and bake 20 to 25 minutes until golden and bubbly.
Serves 6 as a main course.
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