Classic Extra-Cheesy Macaroni and Cheese with Crunchy Crumb Topping

By kimvess

Sur La Table, Simple Comforts (Andrews McMeel)

Ingredients

• 5 tablespoons unsalted butter
• 3 tablespoons unbleached allpurpose flour
• 2 1/2 cups whole or 2% milk
• Coarse salt
• 1/4 teaspoon dry mustard (optional)
• 1/8 teaspoon freshly grated nutmeg (optional)
• 1/8 teaspoon freshly ground black pepper
• 3 cups grated extra-sharp Cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 pound elbow macaroni
• 1 cup coarse fresh bread crumbs

Details

Servings 4
Adapted from surlatable.com

Preparation

Step 1

Preheat the oven to 375°F. Melt 3 tablespoons of the butter in
a medium, heavy-based saucepan over medium heat. Add the
flour and whisk until smooth; cook 2 to 3 minutes, whisking
frequently. Slowly pour in the milk, whisking vigorously. If the sauce gets lumpy, don't worry; just keep whisking until smooth. Lower the heat and simmer for 7 to 8 minutes, whisking
frequently, until creamy and smooth. Add 1½ teaspoons salt,
the mustard and nutmeg if using, and the black pepper.

Take the pan off the heat and add 2½ cups of the Cheddar and
half the Parmesan cheese. Whisk until the cheese is melted
and the sauce is smooth. Taste and add more seasonings if
you like. It should be salted well, as the sauce will flavor the macaroni.

Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and boil the macaroni according to the package directions. Drain well, return to the pot, then
toss with the sauce until thoroughly coated. Pile into a 13 by 9-inch baking dish or four 6-inch cast-iron skillets. Sprinkle evenly with the remaining Cheddar and Parmesan.

Melt the remaining 2 tablespoons butter and toss with the bread crumbs; distribute over the macaroni. Bake until the topping is browned and the macaroni is hot, about 20 minutes. Let rest for about 10 minutes before serving.

Variations:

While the classic is always welcome,
try mixing things up on occasion by adding zippy
green chiles or briny tuna. For a smoky green
chile version, add 1 drained 4-ounce can diced
mild green chiles before you put the macaroni in
the baking dish. Mix 1 teaspoon smoked paprika
with the crumbs and butter.

For the “tuna melt” version, substitute 1
cup grated Havarti or Fontina cheese for 1 cup
of the Cheddar when you make the sauce (you'll
still need a total of 3 cups cheese plus the ½
cup Parmesan). Add 2 drained 5-ounce cans
tuna and 2 teaspoons grated lemon zest to the
macaroni before you put it in the baking dish.