Friday, December 16, 2016
Note: Use good extra-sharp white cheddar cheese for this recipe and hand grate -- easiest straight from refrigerator (I like using a 4-sided grater for this).
1-16 oz. package elbow macaroni (like Barilla)
4Tbsp. unsalted butter
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. white pepper
1 tsp. Coleman's dry English mustard
4 level Tbsp. all-purpose flour
3 cups milk
1/2 -1 Tbsp. dry sherry, to taste
2 cups hand grated extra-sharp white cheddar cheese, plus 1 extra Tbsp. for topping below
1 slice whole wheat bread, toasted, cooled, and made into crumbs. Then add the extra 1 Tbsp. grated white cheddar cheese to the bread crumbs to mix/crumb further.
Preheat oven to 375 degrees.
In a large (5-6 quart) pot of boiling salted (1 tsp.) water, add package of elbow macaroni and cook for 6 minutes. Drain and set aside when done.
In small/medium (2-1/2 quart) pot, melt butter on low heat. When melted, add salt, black and white peppers and dry mustard. Stir to mix. Add flour, stirring to make roux. Cook for about 1/2 -1 minute stirring. Add milk, turning up heat to med-low/med, and stir with a whisk until mixture thickens and boils. Add sherry and stir. Turn off heat, then add the grated cheddar cheese, mixing to blend thoroughly. Taste to adjust for salt.
Spray a casserole dish with baking spray. Place cooked macaroni in the casserole, then slowly pour the creamy cheese sauce over the top, stirring to mix it into the macaroni thoroughly. Smooth, then sprinkle the bread topping evenly over the top. Bake for 45 minutes. Remove from oven and let sit for a few minutes to cool slightly. Serves 6-8.