Ingredients
Yield: Serves 4 to 6
- 1/2 pound cavatappi pasta or large elbow macaroni
- 5 Tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3/4 tsp dry mustard
- 1/2 tsp kosher salt
- 1/4 tsp sweet paprika
- 1/4 tsp freshly ground white pepper
- 2 c milk (whole or 2%)
- 1 1/2 cup grated sharp white cheddar cheese (about 6 ounces)
- 4 slices American cheese, torn into pieces
- 2 slices good white bread, cut into small cubes
- 2 Tbsp cornmeal
- 2 Tbsp grated parmesan cheese
Instructions
Cook Pasta Preheat the oven to 375°. Butter a deep 2-quart casserole or baking dish. Bring a large pot of salted water to a boil. Cook pasta according to package directions, or until al dente. Drain in a colander.
- Make Sauce While pasta drains, melt 3 tablespoons butter in a medium saucepan over medium heat. Whisk in flour, mustard, salt, paprika, and pepper until smooth; cook, whisking, 1 minute. Slowly whisk in milk and bring to a simmer. Cook, whisking, until thick, 2 to 4 minutes. Remove from heat and whisk in the cheddar and American cheeses until melted.
- Bake Place pasta in casserole; add the sauce, and stir to combine. Taste and add more salt, if necessary. Melt the 2 remaining tablespoons of butter and combine in a small bowl with bread cubes, cornmeal, and Parmesan. Scatter over pasta. Bake 20 to 25 minutes, until macaroni and cheese is bubbling and topping is golden brown (for a crustier top, you can run the dish under the broiler an additional 1 to 2 minutes, watching carefully). Let rest 15 minutes before serving.