Author Notes
Everyone grows up with memories of their favorite recipe from childhood. Mine was my mother's Macaroni & Cheese...it's made with a Mornay cheese sauce, it's elegant but comforting and feeds many! —Bridget West
Ingredients
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16 ounces
Elbow Macaroni or Rigatoni
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3 tablespoons
Salted butter
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2 tablespoons
All purpose flour
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1/4 cup
Milk
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1 cup
1/2 and 1/2
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1/4 teaspoon
Paprika
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1/2 teaspoon
White pepper
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1/4 teaspoon
Freshly grated nutmeg
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2 1/2 cups
Sharp cheddar cheese grated
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1 cup
Asiago cheese
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1 teaspoon
Powdered mustard
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1/2 cup
Italian seasoned breadcrumbs
Directions
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Preheat the oven to 350
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Boil elbow macaroni, drain and set aside.
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Melt butter in a medium saucepan over low heat.
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Blend in the flour, stirring constantly.
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Gradually stir in the milk and 1/2 and 1/2.
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Cook, stirring constantly, until mixture boils and thickens, about 2-3 minutes
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Remove from the heat and add paprika, pepper, dried mustard and 2 cups of the cheddar cheese and the Asiago.
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Stir until all the cheese has melted. Gently stir in the macaroni and salt to taste.
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Garnish top with remaining ½ cup of cheddar cheese, breadcrumbs and dot the top with 1 tbsp butter.
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Bake 25-30 minutes until it’s golden brown and bubbly.
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