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Makes 6 servings 2 1/2 cups dry macaroni or other small pasta shape (10 ounces) 3 cups milk 5 tablespoons Cabot Salted Butter 3/4 cup fresh bread crumbs (about 2 slices firm white bread) 1/4 cup all-purpose flour 3/4 teaspoon salt 1/8 teaspoon grated nutmeg Several dashes Tabasco Sauce 4 cups grated Cabot Extra Sharp Cheddar (about 16 ounces) 1. Preheat oven to 350ºF. Butter 2-quart baking dish or coat with nonstick cooking spray and set aside. 2. In large pot of boiling salted water, cook pasta until al dente (slightly underdone), 8 to 10 minutes. Meanwhile, heat milk in saucepan to just below simmer. 3. In another saucepan, melt butter over medium-low heat. Pour 1 tablespoon of butter into small bowl, add bread crumbs and toss together; set aside. 4. Add flour to remaining butter in saucepan and whisk over heat for 2 minutes. Slowly whisk in hot milk and continue stirring until mixture thickens and comes to simmer. Whisk in salt, nutmeg, Tabasco and 2 cups of cheese. 5. Drain pasta thoroughly in colander. Return to pot, add cheese sauce and mix together thoroughly. 6. Spread one-third of pasta mixture over bottom of prepared baking dish. Scatter one-third of remaining cheese on top. Spoon another one-third of pasta on top and add another one-third of cheese. Top with remaining pasta, then remaining cheese. Sprinkle with reserved bread crumbs. 7. Bake for 25 to 35 minutes, or until golden and bubbling. Nutrition Analysis
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Baked Macaroni & Cheese
