When preparing the following pastas in advance (up to six hours), keep them covered and chilled and then let them come to room temperature before baking.
Recipe information
Yield
Serves 6 to 8 as entrée or 8 to 10 as a side dish
Ingredients
Preparation
Step 1
Preheat oven to 350°F. and butter a 3- to 4-quart gratin dish or other shallow baking dish.
Step 2
In a heavy saucepan melt 6 tablespoons butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add mustard, cayenne, and salt and pepper to taste and simmer sauce, whisking occasionally, until thickened, about 2 minutes.
Step 3
In a kettle of salted boiling water cook macaroni until just al dente, about 7 minutes, and drain well. In a large bowl stir together macaroni, sauce, Cheddar, and 1 cup Parmesan and transfer to prepared dish.
Step 4
In a small bowl stir together bread crumbs and remaining 1/3 cup Parmesan and sprinkle evenly over macaroni. Cut remaining 1 tablespoon butter into bits and scatter over topping.
Step 5
Bake macaroni in middle of oven 25 to 30 minutes, or until golden and bubbling.
