Mac and Cheese
1 lb large elbow macaroni
5 tablespoons unsalted butter
6 tablespoons flour
1 ½ teaspoons dry mustard
1/8 teaspoon cayenne pepper (optional)
5 cups very warm milk
12 oz medium cheddar cheese shredded
8 oz smoked gouda cheese shredded
8 oz muenster cheese shredded
3 tablespoons unsalted butter melted
¾ cup of panko bread crumbs
Directions:
1. Preheat oven to 375 degrees.
2. Bring 5 quarts of salted water to a boil. Boil the large elbow macaroni for 6 minutes then remove and drain.
3. While the pasta is draining in a colander in your sink return the pot to the stove top and set to medium high heat.
4. Add the 5 tablespoons of unsalted better and heat until the butter begins to froth.
5. Whisk in the flour, dry mustard and cayenne and cook for about 1 minute stirring constantly with the whisk.
6. While whisking add the milk slowly and bring this mixture to a boil, continuing to stir until it reaches the consistency of heavy cream.
7. Remove from the heat and add the gouda and the muenster stirring with the whisk until they have melted.
8. Add salt to taste and then combine the pasta from the colander with the cheese sauce you have made.
9. Transfer enough of this mixture to a large baking dish to just cover the bottom of the dish.
10. Then sprinkle 8 oz of cheddar on top of this, then cover this with the remaining pasta from your pot.
11. Next, in a bowl combine the bread crumbs and melted butter until well combined.
12. Sprinkle the remaining cheddar cheese on top of the macaroni and cheese and then sprinkle the bread crumb mixture evenly over the top.
13. Bake in the oven for 15 minutes then turn the oven on to broil and carefully watch the dish so that you just brown the top of the macaroni and cheese.
14. When it has browned up nicely remove, let sit for 5 to 7 minutes and then serve.