This is basic mac and cheese at its best. Easy, cheesy and delicious with just the right amount of crusty topping, this recipe may easily be doubled and freezes well. Thank you The Fountain Avenue Kitchen
8 ounces pasta
1/4 cup butter
3 tablespoons all-purpose flour
1/4 teaspoon each salt and freshly ground pepper
1 level teaspoon Dijon mustard (resist the urge to use a heaping spoonful…a little goes a long way)
2 cups milk
2 cups (8 oz) grated mature cheddar cheese
1 tablespoon butter, melted
1 cup coarse dry bread crumbs
1/2 cup (2 oz) grated Cheddar cheese
- Preheat oven to 350 degrees.
- First, make the topping by tossing the breadcrumbs with the melted butter in a medium bowl. Then mix in the cheese. Set aside.
- Cook the pasta according to the package directions, drain and cover.
- While the pasta is cooking, melt the butter in a large saucepan and blend in the flour, salt and pepper. Cook until the mixture is bubbly, and then gradually add the milk, stirring while adding. Stir in the Dijon.
- Over medium heat, cook and stir until the sauce boils, and then simmer for one minute, stirring constantly.
- Reduce the heat to low, add the cheese, and stir until just melted.
- Add the pasta to the cheese mixture and toss lightly to coat. Pour into a 9-inch square baking dish and then sprinkle with the topping.
- Bake for 20-25 minutes or until the cheese is bubbly and the topping is lightly golden.