Not-From-a-Box Macaroni and Cheese

1 pound uncooked macaroni or tiny pasta shells
6 tablespoons (3 /4 stick) butter
1 /4 cup unbleached flour
1 tablespoon dry mustard
4 cups warmed milk
2 packed cups grated sharp Cheddar cheese (or any favorite medium-hard cheese), plus extra for the top
2 /3 cup grated Parmesan cheese
1 /2 cup bread crumbs made from quality bread
Freshly ground black pepper to taste

Directions:
Lightly mist standard-size gratin serving dish or six individual gratin dishes with vegetable oil spray. Cook pasta in boiling, salted water until al dente. Drain thoroughly.

Meanwhile, melt butter over medium-low heat in large saucepan. Combine flour and dry mustard. Sprinkle this mixture into melted butter, whisking constantly until it becomes a smooth, thick paste. Continue whisking as you drizzle in the milk. When it gets too thick for the whisk, switch to a spoon as needed and keep stirring until smooth. Cook about three minutes over lowest possible heat. Sprinkle in cheeses and stir until they melt.

Meanwhile, preheat broiler.

Add macaroni to cheeses and stir until coated. Transfer to prepared dish(es) and top with extra cheese and bread crumbs. Place dishes under preheated broiler until top cheese is bubbly and bread crumbs are toasted. Serve hot.

Makes six servings.

Source:
Family Recipes


Blessed are the meek: for they shall inherit the earth. Blessed are they which do hunger and thirst after righteousness: for they shall be filled. Matthew 5:5-6 (KJV)