- 1 (8-ounce) package dried elbow macaroni or favorite pasta (about 2 1/4 cups, uncooked)
- 1/4 cup (4 tablespoons) butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 tablespoon whole-grain Dijon mustard
- 1/4 to 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon hot sauce
- 1 (8-ounce) package shredded sharp Cheddar cheese (about 2 cups)
- 2 tablespoons grated Parmigiano-Reggiano (optional)
- Toppings (optional):
- 1/2 cup fresh breadcrumbs
- 2 tablespoons butter, melted
How to Make It
Preheat oven to 350°.
Cook macaroni according to package directions. Drain and set aside. Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 3 to 5 minutes, stirring constantly. Turn heat to medium; gradually whisk in milk, and cook over medium heat, stirring or whisking constantly until thickened, about 10 minutes. Stir in pasta, mustard, and next 4 ingredients, stirring just until cheese begins to melt.
Pour pasta mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with Parmigiano-Reggiano or more Cheddar. If desired, top with fresh breadcrumbs, and drizzle evenly with melted butter.
Bake, uncovered, at 350° for 25 minutes or until bubbly and golden. Let stand 5 minutes before serving.