Ingredients

The following ingredients have 5 Servings
  • Coarse salt
  • 1 pound elbow macaroni
  • 4 to 5 tablespoons (2 to 2 1/2 oz) unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • 1 to 1 1/4 teaspoons salt
  • 1/8 teaspoon freshly ground white or black pepper
  • 1/8 to 1/4 teaspoon dry mustard ((optional))
  • A pinch to 1/8 teaspoon freshly grated nutmeg
  • 3 cups shredded extra-sharp Cheddar cheese
  • 1/2 cup grated Parmesan or pecorino cheese
  • 1/2 cup coarse fresh or dried bread crumbs

Instruction

  • Preheat the oven to 375°F (190°C).
  • Salt a large pot of water generously, so it tastes like the sea. Bring the water to a boil and then add the macaroni and cook according to the package directions.
  • Meanwhile, melt 3 tablespoons butter in a medium, heavy saucepan over medium heat. Sprinkle the flour over the butter and whisk until smooth. Cook, whisking constantly, for 2 to 3 minutes.
  • Still whisking vigorously, slowly pour in the milk. If the sauce gets lumpy, don’t worry; just keep whisking until it becomes smooth again. Lower the heat and simmer (yes, still whisking frequently!) until creamy and smooth, 7 to 8 minutes.
  • Add 1 to 1 1/4 teaspoons salt, the pepper, and the mustard and/or nutmeg, if using. Take the pan off the heat and add 2 1/2 cups Cheddar and 1/4 cup Parmesan cheese. Whisk until the cheese is melted and the sauce is smooth. Taste and add more seasonings, if you like.
  • Drain the macaroni and return it to the pot. Dump the sauce on top of the macaroni and toss thoroughly to coat. Turn out the macaroni mixture into a large cast-iron skillet, a 13-by-9-inch baking dish, or another generously sized casserole dish. Sprinkle evenly with the remaining Cheddar and Parmesan.
  • One last thing. Melt the remaining butter in a small skillet. (Use 2 tablespoons for uber-buttery bread crumbs, 1 tablespoon for swimsuit-season bread crumbs.) Drizzle the butter over the bread crumbs in a bowl and toss to coat. Sprinkle the bread crumbs over the macaroni.
  • Bake until the crumbs are browned and the macaroni is warmed through, 20 minutes if you're in a hurry or, if you're in no rush and prefer a creamier sauce, up to an hour or so. You will need to cover the dish after 15 minutes or so to prevent the crumbs from browning too much.
  • Let the macaroni and cheese rest at room temperature for about 10 minutes before scooping it out in heaping portions.