Baked Mac & Cheese

• 7 ounces, weight Elbow Macaroni
• 2 Tablespoons Butter
• 3 Tablespoons Flour
• 1 Tablespoon Mustard Powder
• 1 teaspoon Cayenne Pepper
• 2 cups Whole Milk
• 1/4 cups Heavy Cream
• 1 teaspoon Salt And Fresh Cracked Pepper
• 1- 1/2 cup Aged Cheddar, Grated
• 1/2 cups Parmesan Cheese, Grated
• 2 Tablespoons Olive Oil
• 3 Tablespoons Butter
• 1 cup Fine Bread Crumbs

1. 1.
2. Preheat oven to 425 degrees F. 2.
3. Cook your pasta according to package directions, but undercook by a minute or two.
4. Once baked, the pasta will be cooked perfectly.
5. 3.
6. In a medium saucepan over medium heat, melt the butter and add in the flour, mustard powder and cayenne.
7. Whisk continously for 3-5 minutes and until mixture is smooth.
8. Add in the milk and cream and bring to a slow simmer.
9. Season with a good pinch of salt and pepper.
10. 4.
11. Into a mixing bowl, add and mix the cheese varieties together.
12. Add half of the mixture to the hot milk mixture and combine well.
13. 5.
14. When its done, drain pasta and add it in with cheese/milk mixture, combining until pasta is well coated.
15. 6.
16. Butter all sides of a casserole dish or individual ramekins and add in the pasta mixture.
17. Top with remaining cheese.
18. 7.
19. Make the topping: Using a saute pan, melt the butter and fold in the bread crumbs until mixed well.
20. Sprinkle this on top of the cheese and put ramekins (or baking dish) on a baking tray and into the oven.
21. 8.
22. Bake for 12-15 minutes or until browned and bubbling.
23. 9.
24. Remove and let rest five minutes before serving.
25. Serves 6 ramekins or a 1.5 quart baking dish.

macaroni, butter, flour, mustard powder, cayenne pepper, milk, heavy cream, salt, cheddar, parmesan cheese, olive oil, butter, bread crumbs

Taken from tastykitchen.com/recipes/main-courses/baked-mac-cheese/ (may not work)