Baked macaroni and cheese is the perfect comfort food
{{#rendered}} {{/rendered}}(Photo: Courtesy of Phaidon)
Cook Time:1 hours10 min
Prep Time:10 min
{{#rendered}} {{/rendered}}Total Time:1 hours20 min
Servings: 6
Ingredients:
Salt
{{#rendered}} {{/rendered}}1 lb penne pasta
4 cups milk
1 bay leaf
{{#rendered}} {{/rendered}}6 tbsp butter
6 tbsp all-purpose flour
2 cups shredded extra-sharp cheddar cheese
{{#rendered}} {{/rendered}}2 cups shredded mild cheddar cheese
1½ tsp Tobasco-style hot sauce
? tsp freshly ground black pepper
{{#rendered}} {{/rendered}}1½ cups fresh breadcrumbs
2 tsp olive oil
Preparation:
Preheat the oven to 375 degrees F. Butter a 9 x 13-inch baking dish.
{{#rendered}} {{/rendered}}Bring large pot of water to a boil and season generously with salt. Add the pasta to the boiling water and cook for 8 minutes. Drain and set aside.
In a medium saucepan, heat the milk and the bay leaf over medium heat until very warm.
Heat a large cast-iron skillet over medium heat. Add the butter and let melt. Add the flour and cook, whisking constantly, until lightly golden, about 3 minutes. Discard the bay leaf and gradually whisk in the hot milk. Increase the heat to medium-high, bring to a low boil, and cook, whisking often, for about 6 minutes. Remove from the heat and whisk in the cheeses, hot sauce, 1 teaspoon salt, and the pepper. Add the pasta to the pan and fold together to combine. Transfer the macaroni and cheese to the prepared baking dish.
{{#rendered}} {{/rendered}}In a small bowl, stir together the breadcrumbs and olive oil. Distribute evenly over the top of the pasta. Bake until the breadcrumbs are golden brown, 25-30 minutes. Serve hot.