Baked Macaroni And Cheese

• Salt and pepper
• 1 pound elbow macaroni
• 5 tablespoons unsalted butter
• 1 cup plain dry bread crumbs
• 1/4 cup grated Parmesan
• 1 tablespoon chopped parsley
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 1 teaspoon dry mustard
• 1/8 teaspoon cayenne
• 3 cups shredded sharp Cheddar
• 1 cup shredded Monterey Jack

1. Preheat oven to 375u0b0F. Mist 2 8-inch square baking dishes with cooking spray.
2. Bring a pot of salted water to a boil. Cook macaroni until slightly tender but still firm, 5 to 6 minutes. Drain and run under cold water.
3. In a medium skillet, melt 1 Tbsp. butter over low heat. Stir in bread crumbs. Remove from heat; stir in Parmesan and parsley. Transfer to a bowl. Melt remaining 4 Tbsp. butter in a pan over low heat. Add flour and whisk for 3 minutes. Gradually whisk in milk, then mustard and cayenne. Bring to a simmer over medium-high heat and cook, stirring often, until slightly thickened, 10 to 15 minutes. Remove from heat; stir in cheeses until melted. Season with salt and additional cayenne. Stir in macaroni. Divide mixture between baking dishes; top with bread-crumb mixture.
4. Bake casseroles until lightly browned and bubbling, 20 to 30 minutes. Let cool 5 minutes.
5. Make it ahead
6. Let casseroles cool completely on wire racks. Cover with plastic wrap, then foil, before freezing.
7. Preheat oven to 375u0b0F. Remove foil and plastic wrap. Place casseroles on a baking sheet lined with foil. Cover baking dishes with foil. Bake until hot and bubbling on edges, about 1 hour. Uncover and bake until topping is golden, about 10 minutes longer.

salt, macaroni, unsalted butter, bread crumbs, parmesan, parsley, allpurpose, milk, mustard, cayenne, shredded sharp, shredded monterey jack

Taken from www.myrecipes.com/recipe/baked-macaroni-cheese-0 (may not work)