Macaroni & Cheese
Serves 6-8 as an entree; 8-10 as a side dish.
14 oz. pasta (I usually just use a 16 oz. package of something smallish)
7 Tbsp. butter
1/4 c. plus 2 Tbsp. flour
4 c. whole milk
1 1/2 tsp. dry mustard
1/8 tsp. cayenne
2 tsp. salt
1/2 tsp. pepper
3 c. extra sharp cheddar cheese, shredded
1/2 c. sour cream
1 1/3 c. grated Parmesan cheese
Preheat oven to 350* and butter a 3 to 4 quart baking dish (9x13).
In heavy saucepan, melt 6 Tbsp. butter over med-low heat. Add flour and whisk for 3 minutes. Add milk in a stream, whisking and bring to a boil, whisking. Add mustard, cayenne, salt and pepper, and simmer, whisking until thickened, approximately 2 minutes.
Cook pasta until al dente. Drain pasta and in a large bowl gently combine pasta, sauce, cheddar cheese, 1 cup of the Parmesan, and sour cream. Put into the baking dish.
In a small bowl, combine bread crumbs and remaining 1/3 c. Parmesan and sprinkle over the pasta. Cut up the remaining 1 Tbsp. butter and top bread crumbs.
Bake pasta for 25-30 minutes until golden and bubbling.
I changed the amount of bread crumbs for the topping. When I made this again it's just too much to use a full cup of bread crumbs plus the cheese; 1/2 c bread crumbs will be enough.