Macaroni and Cheese

For those who prefer macaroni and cheese with a greater ratio of crunchy topping to creamy center, we suggest dividing the macaroni and cheese between two 3-quart shallow baking dishes and doubling the topping recipe, dividing it between the baking dishes.

3/4 pound elbow macaroni

For topping

2 tablespoons unsalted butter

2 cups panko* (Japanese bread crumbs) or coarse dry bread crumbs

1 cup coarsely grated extra-sharp Cheddar (about 4 ounces)

For cheese sauce

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1/2 teaspoon dried hot red pepper flakes

2 3/4 cups whole milk

3/4 cups heavy cream

4 cups coarsely grated extra-sharp Cheddar (about 1 pound)2

teaspoons Dijon mustard

1 1/2 teaspoons salt

1/4 teaspoon freshly ground black pepper

Method :

Preheat oven to 400°F. and butter a 3-quart shallow baking dish. Fill a 6-quart kettle three fourths full with salted water and bring to a boil for macaroni.Make topping: Melt butter and in a bowl stir together with panko or regular bread crumbs and Cheddar until combined well. Topping may be made 1 day ahead and chilled, covered.

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 wax paper.

Cook macaroni in boiling water until al dente. Reserve 1 cup cooking water and drain macaroni in colander. 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.

*Available at Asian markets and some specialty food shops and supermarkets.

Makes 6 (main course) servings.

From The Baker.