Baked Macaroni and Cheese

Prep: 15 minutes, Cook: 40 minutes.

Yield: Makes 4 to 6 servings

Ingredients

• 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

Preparation

1. Preheat oven to 350°.

2. 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.

3. 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.

4. Bake, uncovered, at 350° for 25 minutes or until bubbly and golden. Let stand 5 minutes before serving.