For those who prefer macaroni and cheese with a greater ratio of crunchy topping to creamy center, we suggest dividing the macaroni and cheese between two 3-quart shallow baking dishes and doubling the topping recipe, dividing it between the baking dishes.
Recipe information
Yield
Makes 6 (main course) servings
Ingredients
For topping
For cheese sauce
Preparation
Step 1
Preheat oven to 400°F. and butter a 3-quart shallow baking dish. Fill a 6-quart kettle three fourths full with salted water and bring to a boil for macaroni.
Make topping:
Step 2
Melt butter and in a bowl stir together with panko or regular bread crumbs and Cheddar until combined well. Topping may be made 1 day ahead and chilled, covered.
Make sauce:
Step 3
In a 5-quart heavy saucepan melt butter over moderately low heat and stir in flour and red pepper flakes. Cook roux, stirring, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in cream, Cheddar, mustard, salt, and pepper. Remove pan from heat and cover surface of sauce with wax paper.
Step 4
Cook macaroni in boiling water until al dente. Reserve 1 cup cooking water and drain macaroni in colander. In a large bowl stir together macaroni, reserved cooking water, and sauce. Transfer mixture to baking dish.
Step 5
Sprinkle topping evenly over macaroni and bake in middle of oven 20 to 25 minutes, or until golden and bubbling.
Step 6
*Available at Asian markets and some specialty food shops and supermarkets and by mail order from Uwajimaya, (800) 889-1928.
