Macaroni and Cheese

• Salt
• 5 tablespoons unsalted butter
• 2 cups panko or coarse dry bread crumbs
• 5 cups coarsely grated extra-sharp Cheddar
• 3 tablespoons flour
• 1/2 teaspoon hot red pepper flakes
• 2 cups whole milk
• cup heavy cream
• 2 teaspoons Dijon mustard
• Freshly ground black pepper
• pound elbow macaroni

1. Preheat the oven to 400 degrees.
2. Butter a 3-quart baking dish.
3. Fill a large pot with salted water and bring to a boil.
4. In a medium pan, melt 2 tablespoons of the butter.
5. Add the bread crumbs and 1 cup of cheese and stir until combined.
6. Set aside.
7. In a saucepan over medium-low heat, melt the remaining butter.
8. Stir in the flour and red pepper flakes and reduce heat to low.
9. Cook, stirring constantly, for 3 minutes.
10. Whisk in the milk and raise heat to medium.
11. Simmer, whisking occasionally, for 3 minutes.
12. Stir in the cream, remaining cheese, mustard, 1/4 teaspoon black pepper and 1 teaspoons salt.
13. Cook the macaroni until al dente.
14. Reserve 1 cup of the cooking water before draining.
15. In a large bowl, combine the macaroni, cooking water and sauce.
16. Transfer to the baking dish and spread evenly with the topping.
17. Bake until golden, 20 to 25 minutes.

salt, unsalted butter, bread crumbs, cheddar, flour, hot red pepper, milk, heavy cream, mustard, freshly ground black pepper, macaroni

Taken from cooking.nytimes.com/recipes/1850 (may not work)