Epicurious Macaroni & Cheese

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Recipe bydrteach

Notes:

Use a 9x13 inch baking dish.
8. Add remaining grated cheese & stir until completely melted.
9. Adjust seasoning to taste.
10. Pour cheese sauce over cooked pasta & gently stir to coat.
11. Pour into baking dish & top with pinko mixture.
12 Bake about 30 min, until light brown & bubbly.
For crunchier topping: add 1/2 cup more pinko, 1 1/2 extra tbs butter, & more shredded cheese.

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Ingredients:

6 tbs unsalted butter
1 cup pinko bread crumbs
24 ounces sharp or extra-sharp Cheddar, grated (about 9 cups total)
1 lb elbow macaroni
3 1/4 cups whole milk
3 tbs all-purpose flour
1 1/2 tsp dry mustard
1 tsp fine sea salt
1/2 tsp freshly ground black pepper

Preheat ove to 350. Lightly butter pan.
In a small saucepan over moderate heat, melt 3 tbs butter.
Place pinko bread crumbs in small bowl, drizzle with the melted butter, & toss to combine. Add a handful of the grated cheese, toss too combine, & set aside.
Cook pasta until al dente. Drain withou rinsing & return them to the pot they were cooked in.
In small saucepan over moderate heat, melt remaining 3 tbs of bitter. Add flour & use flat-edged wooden spoon or rubber spatula to stir mixture together, scraping bottom of the pan to prevent burning, just until it starts to turn a light brown color, about 3 minutes.
Slowly add warm milk & stir constantly until sauce thickens, about 3 minutes.
Remove from heat. Stir in dry mustard, salt, & pepper.