Ultimate Macaroni and Cheese
1 1/2 cups coarse fresh bread crumbs (preferably from a rustic, sourdough-style loaf)
2 ounces extra-sharp Cheddar, coarsely grated
3 tablespoons grated Parmigiano-Reggiano
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons unsalted butter, melted
Mac and Cheese:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1/2 cup heavy cream
2 teaspoons dry mustard
2 teaspoons Worcestershire sauce
12 ounces extra-sharp Cheddar (white, yellow, or a mix of both), coarsely grated
1/3 cup grated Parmigiano-Reggiano
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 pound curly macaroni, such as cavatappi (cellentani)
Preheat oven to 400°F with rack in middle.
Toast bread crumbs on a rimmed baking sheet until pale golden, about 5 minutes. Cool toasted crumbs; with a fork, toss with cheeses, parsley, and melted butter until butter is evenly incorporated. Leave oven on.
Melt butter in a medium heavy saucepan over medium-low heat and whisk in flour. Cook roux, whisking, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes.
Whisk in cream, mustard, Worcestershire, cheeses, 3/4 teaspoon salt, and 1/2 teaspoon pepper until smooth and remove from heat. Cover surface of sauce with wax paper or parchment.
Butter baking dish.
Cook macaroni in a pasta pot of well-salted boiling water until al dente. Drain in a colander. Transfer to a bowl and stir in sauce. Spread macaroni mixture evenly in baking dish.
Sprinkle topping evenly over macaroni; bake until golden and bubbling, 20 to 25 minutes.
Mac 'N' Cheese Mix-Ins:
Plenty delicious on its own, this dish takes on a whole new personality with the mere addition of an extra ingredient stirred into the filling or topping just before baking.
Meaty Mac Add to filling 4 ounces thinly sliced, chopped high-quality ham, preferably country ham, such as Surryano from SurryFarms.com.
Mexican Mac Add to filling 2 to 3 tablespoons minced chipotles in adobo, including some sauce.
Smoky Mac Cook 1/4 pound chopped bacon slices until crisp. Mix into bread-crumb topping.
Veggie Mac Add to filling 2 cups small broccoli florets, cooked crisp-tender, or a 10-ounce package of frozen baby peas, thawed.
Recipe shared from:http://www.gourmet.com/recipes/2000s/2012/02/macaroni-and-cheese