Nana Gerdalina'S Italian Mac & Cheese

• FOR MACARONI:
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 1/2 cups Fat Free Half & Half
• 2 teaspoons dry mustard
• 2 teaspoons Worcestershire sauce
• 12 ounces grated, extra-sharp cheddar
• 1/3 cup grated Parmigiano-Reggiano (or just Parmigiano)
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 pound curly macaroni, such as cavatappi (cellentani)

1. EQUIPMENT:
2. 2- to 2 1/2-quart shallow baking dish.
3. MAKE TOPPING:
4. Preheat oven to 400u0b0F with rack in middle.
5. Toast bread crumbs on a rimmed baking sheet until pale golden, about 5 minutes. Cool toasted crumbs; with a fork, toss with cheeses, parsley, and melted butter until butter is evenly incorporated. Leave oven on.
6. MAKE SAUCE:
7. Melt butter in a medium heavy saucepan over medium-low heat and whisk in flour. Cook roux, whisking, 3 minutes, then whisk in fat free half and half. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes.
8. Whisk in mustard, Worcestershire, cheeses, 3/4 teaspoon salt, and 1/2 teaspoon pepper until smooth and remove from heat. Cover surface of sauce with wax paper or parchment.
9. COOK MACARONI AND ASSEMBLE DISH:
10. Butter baking dish.
11. Cook macaroni in a pasta pot of well-salted boiling water until al dente. Drain in a colander. Transfer to a bowl and stir in sauce. Spread macaroni mixture evenly in baking dish.
12. Sprinkle topping evenly over macaroni; bake until golden and bubbling, 20 to 25 minutes.

macaroni, unsalted butter, allpurpose, mustard, worcestershire sauce, cheddar, salt, pepper, curly macaroni

Taken from www.epicurious.com/recipes/member/views/nana-gerdalinas-italian-mac-cheese-50177567 (may not work)