(as adapted from “The Good Housekeeping Illustrated” cookbook)
You can use any shaped pasta you like (I like penne, but elbow macaroni, rotini or fusilli are fine, too). If I’m in a hurry, and I usually am, I use grocery store bread crumbs instead of fresh ones— not quite the same texture, but still a nice crunch.
8 ounces pasta, cooked
4 tablespoons butter
3/4 cup fresh bread crumbs
1 tablespoon flour
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 teaspoon salt
1 1/2 cups whole milk
2 cups shredded cheddar cheese
Grease a 2-quart baking dish. Preheat oven to 350 degrees. In a small skillet over medium heat, melt 2 tablespoons butter; add bread crumbs and toss to coat. Set aside.
In a medium saucepan over medium heat, melt remaining butter. When butter is melted and foam subsides, add flour, mustard, pepper and 1 teaspoon salt. Stir. Gradually stir in milk. Cook, stirring, until thickened. Remove from heat; add cheese, stirring until melted.
Place macaroni in baking dish. Pour cheese mixture over macaroni. Sprinkle bread crumb mixture over top. Bake for 20 minutes. Makes 6 servings.
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