Macaroni and Cheese Bristol
No fuss, just creamy and cheesy goodness!
Ingredients
- For the Pasta
- 8 ounces macaroni, 2 cups
- 3 teaspoons salt for cooking water
- For the Sauce
- 2 cups whole milk
- 1/2 teaspoon table salt, plus more to taste
- 4 tablespoons flour
- 4 tablespoons butter, could use bacon drippings or margarine
- 1/2 teaspoon ground black pepper
- 1 teaspoon dry mustard, generous
- 2 cups grated cheese
- For the Breadcrumb Topping
- 1 cup soft fresh breadcrumbs or panko crumbs*
- 2 tablespoons butter
Instructions
- Prepare the Oven and Baking Dish
- Preheat the oven to 400 F (200 C) and lightly butter a 2-quart casserole. Set aside.
- Prepare the Pasta
- Cook the macaroni in boiling water with 2 to 3 teaspoons of salt following the package directions for al dente. Drain well.
- Prepare the Sauce and Combine Ingredients
- In the top of a double boiler** or heatproof bowl, combine the milk, salt, flour, and melted butter. Whisk until well blended. Place the pan or bowl over a pan of simmering water and cook, whisking frequently, until thickened. Add the pepper, dry mustard, and cheese; mix well and heat until the cheese is melted and the sauce is smooth. Taste and add salt as needed.
- Combine the hot drained macaroni with the sauce and transfer to the prepared baking dish.
- Toss the breadcrumbs with 2 tablespoons of melted butter and sprinkle over the macaroni.
- Bake and Serve
- Bake the casserole for 15 to 20 minutes or until hot and bubbling and the breadcrumbs are browned.
- Serve and enjoy!
Tried this recipe?Let us know how it was!