Macaroni and Cheese for 4

[Guest guest]

Macaroni and Cheese

 

8 oz. macaroni pasta

4 cups whole milk

1 bay leaf

3 whole allspice berries

1/4 tsp. crushed red pepper flakes

1 tsp. coarse salt OR 3/4 tsp. table salt

4 TB butter

4 TB all purpose flour

2 tsp. Dijon mustard

1-1/2 cups (6 oz.) grated sharp Cheddar cheese

1/4 cup grated Parmigiano Reggiano cheese, plus more for topping

Tabasco sauce, to taste

1/2 cup bread crumbs, for topping

 

Cook pasta according to package directions, about 8 minutes; drain and return

 

to pan to keep warm.

 

In a medium non stick sauce pan over medium heat, combine milk, bay leaf,

allspice,

red pepper flakes, and salt. Heat milk just to a boil; remove from heat and

set aside.

Just before using in the sauce, strain out the bay leaf, allspice and pepper

flakes.

 

In another saucepan, melt the butter over low heat; whisk in the flour and

cook for

5 minutes, stirring often. Remove from heat.

 

Add stained milk mixture, 1 cup at a time; whisking smooth after each

addition.

When all the milk has been added, return to medium-low heat and cook

approximately

15 minutes or until slightly thickened, whisking frequently and scraping the

bottom and

sides of the pot so the sauce does not sticks. Remove from heat.

 

Stir in Dijon mustard, Cheddar cheese, and Parmigiano Reggiano cheese to the

hot sauce.

 

Add additional Tabasco sauce to taste and additional salt if needed.

 

Combine cooked macaroni with 3/4 of the cheese sauce. The macaroni should be

soupy,

as it will absorb a large amount of sauce during baking. If the macaroni is

not soupy, ladle

more sauce over the macaroni.

 

Preheat oven to 350° F.

 

Top the dish with bread crumbs and additional Parmigiano cheese. Place on a

baking sheet

and bake approximately 25 minutes or until hot.

 

Note: To give a browned and bubbly finish, place the dish under the broiler

approximately

3 minutes or until the top is golden and bubbly. Remove from oven and serve

immediately.

 

Makes 4 servings.