Ingredients
- Macaroni:
- Unsalted butter, for that dish
- 2 teaspoons kosher salt
- 1 pound elbow macaroni with ridges
- Cheese Sauce:
- 4 tablespoons (1/2 stick) unsalted butter
- 4 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 2 cups milk
- 2 cups grated sharp Cheddar
- Topping:
- 1/2 cup breadcrumbs
- 4 tablespoons (1/2 stick) unsalted butter, melted
Directions
For that macaroni: Preheat the oven to 350 levels F. Butter a couple-quart casserole dish .
Bring 4 quarts water to some boil inside a large saucepan. Add some salt and macaroni. Bring water to a boil and prepare the macaroni until tender, about 12 minutes. Drain well.
For that cheese sauce: Meanwhile, melt the butter inside a 1-quart saucepan. Utilizing a wire whisk. stir within the flour and salt, stirring and cooking over medium heat before the roux bubbles and also the flour turns pale brown, about 3 minutes. Gradually whisk in 1 cup from the milk after which whisk within the remaining 1 cup milk. Still prepare, stirring constantly, before the sauce thickens. Add some cheese and stir until it melts. Add some drained macaroni towards the cheese sauce and blend completely.
For that topping: In a tiny bowl, stir the breadcrumbs using the butter before the crumbs are moistened.
Transfer the macaroni and cheese towards the prepared baking dish and top using the buttered breadcrumbs. Bake before the dish bubbles round the edges, about fifteen minutes.
Adapted from "Georgia Cooking within an Oklahoma Kitchen" by Trisha Yearwood (c) Clarkson Potter 2008. Provided thanks to Trisha Yearwood. All legal rights reserved.