Elbow macaroni bound in a stovetop cheddar bechamel, then baked under a buttery breadcrumb crust until the edges turn crisp and golden. A staple of American home cooking and Sunday tables.
Boil the macaroni
Cook the elbow macaroni in salted boiling water until just shy of al dente, about seven minutes, then drain.
Make the roux
Melt the butter in a large pot over medium heat, whisk in the flour, and cook, whisking constantly, for two minutes until it smells toasty and turns pale gold.
Build the bechamel
Pour in the milk gradually, whisking out any lumps, then simmer until the sauce thickens enough to coat the back of a spoon, about six minutes.
6 minMelt in the cheese
Take the pot off the heat and stir in the cheddar, Gruyère and mustard powder, a handful at a time, until fully melted and smooth.
Combine and season
Fold the drained macaroni into the cheese sauce, season with salt and black pepper, and pour into a buttered baking dish.
Top and bake
Toss the breadcrumbs with the melted butter, scatter over the top, and bake at 190°C until the top is golden brown and the sauce bubbles at the edges, about twenty minutes.
20 minRest before serving
Let the dish sit for five minutes so the sauce sets slightly before spooning it out.
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