Philly Diner Mac-and-Cheese
By: Jennifer, Singl...
Published: Tuesday, July 27, 2010 - 6:24am

Ingredients




1 pound macaroni pasta
1 quart whole milk
1/2 stick unsalted butter
6 tablespoons flour
1/2 pound (8 oz.) shredded white cheddar cheese
1/2 pound (8 oz.) shredded extra sharp cheddar cheese
1 tablespoon dry mustard
1 teaspoon salt
1/2 teaspoon Tabasco sauce
1/2 teaspoon paprika
Breadcrumbs

Preparation

1 Boil and cook the macaroni and drain. Preheat the oven to 350 degrees. 2 In a large pot, melt the butter on medium-low heat. Add 4 tablespoons (and up to 6 tablespoons) of flour until mixture reaches the consistency of wet sand. Cook for about 5 minutes until mixture begins to "pop" like popcorn. 3 Whisk in 1 quart of cold whole milk. Whisk in the dry mustard, salt, Tabasco sauce and paprika. Keeping on medium-low heat, let simmer for 20 minutes, whisking frequently. The mixture will begin to thicken like a cream. 4 Slowly add the shredded cheddar cheeses, whisking as you add. The cheese will melt creating a creamy cheese sauce. 5 In a large bowl, mix the cooked macaroni with the cheese sauce. Spray a 9x13 glass baking dish with cooking spray and spread mac-and-cheese evenly in the dish. 6 Bake for 30 minutes until hot and bubbly. During the last 10 minutes of baking time, sprinkle breadcrumbs on the top to create a golden crunchy topping.

About


Adapted from Jones Restaurant, 700 Chestnut Street, Philadelphia