James Beard's Macaroni and Cheese

A creamy baked macaroni and cheese sharpened with dry mustard and Tabasco under a buttered breadcrumb crust.

Ingredients

• 1 pound elbow macaroni
• 4 tablespoons unsalted butter, plus 2 tablespoons for the topping
• 1/4 cup all-purpose flour
• 3 cups whole milk, warmed
• 1 teaspoon dry mustard
• 1/2 teaspoon Tabasco or other hot sauce
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 3 cups grated sharp cheddar cheese
• 1 cup fresh breadcrumbs

Directions

1. Preheat the oven to 375 degrees F and butter a 2-quart baking dish.
2. Cook the macaroni in salted water until just shy of al dente, then drain.
3. Melt 4 tablespoons butter in a saucepan, whisk in the flour, and cook 1 to 2 minutes. Gradually whisk in the warm milk and cook, stirring, until thickened and smooth.
4. Stir in the dry mustard, hot sauce, salt, pepper, and 2 1/2 cups of the cheddar until melted.
5. Fold in the drained macaroni and turn into the baking dish. Scatter the remaining cheese over the top.
6. Melt the remaining 2 tablespoons butter, toss with the breadcrumbs, and sprinkle over the top.
7. Bake 25 to 30 minutes, until bubbling and golden brown on top.

Notes

Adapted from James Beard, whose macaroni and cheese is a cornerstone of American comfort cooking.