Comfort Diner Mac & Cheese
Rosalie
ingredients
- 4 T plus 1 T butter
- 1 pound elbow macaroni
- 1 c lightly packed, grated Italian fontina cheese
- 1 T olive oil
- Kosher salt
- 3 1/2 c whole milk
- 1/4 c flour
- 1/2 tsp ground pepper
- 1 c lightly packed grated American cheese
- 2 1/2 tsp Dijon
- 1 c shredded cheddar
- 1/2 c bread crumbs
directions
- 1
Preheat oven to 375. Butter a 9 inch square baking dish. Boil large pot of water (add salt) and cook macaroni 8-10 mins. Drain, rinse with cool water.
- 2
Place in large mixing bowl and drizzle w/ oil. In med. pan, heat milk. In another pan (med. heat) melt 4 T butter. Sprinkle in flour & whisk constantly til absorbed, bubbling gently, light golden, 2-3 mins. Gradually add milk, whisking constantly. Raise heat to medium, bring to simmer, stir with wooden spoon until smooth & slightly thickened. Add both cheeses & remove from heat.
- 3
Whisk mixture til cheese is almost melted, stir in pepper, salt, mustard. Pour over macaroni & stir. Transfer to buttered baking dish. In small bowl, combine cheddar & bread crumbs, sprinkle over macaroni. Cut butter into small bits & dot casserole. Bake on middle shelf for 20 – 25 minutes.
Source: Rosalie Brown
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