{a little diddy for you}

mac & cheese

1 lb elbow macaroni or cavatappi
1 qt milk
8 tablespoons (1 stick) salted butter
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard
1/2 cup japanese breadcrumpbs (Panko) italian seasoned

Preheat oven to 375F.

Salt a large pot of boiling water. Add the macaroni & cook according to the directions on the package. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a large pot & add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk & cook for a minute or two more, until thick & smooth. Off the heat ad dthe Cruyere, Cheddar, pepper & dry mustard. Add the macaroni & stir well.

Pour into a 3qt backing dish. Sprinkle the breadcrumbs over the top. Bake for 30-35 minutes, or until the sauce is bubbly and the mac is browned on the top.


delish.