Baked Macaroni and Cheese

Baked Macaroni and Cheese
Recipe type: entrees
  • 6 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 4 cups milk
  • 1 ½ teaspoons dry mustard
  • ⅛ teaspoon cayenne
  • ⅛ teaspoon salt
  • 1 pound cavatappi or similar corkscrew shaped pasta
  • ¼ pound shredded provolone cheese
  • ¼ pound shredded Asiago cheese
  • ¼ pound shredded mozzarella cheese
  • 1¼ cup grated Parmesan cheese
  • 1 cup fresh bread crumbs
  • 1 tablespoon dried oregano, crumbled
  1. In a heavy saucepan melt the butter over medium heat.
  2. Add the flour and cook, whisking, for 3 minutes.
  3. Add the milk in a steady stream, whisking steadily, and bring to a boil.
  4. Add the mustard, cayenne, and salt and whisk to combine.
  5. Whisking the sauce, simmer until it thickens, about 2 minutes. Set aside.
  6. Cook the pasta in plenty of boiling salted water until it is almost al dente.
  7. Drain well.
  8. While the pasta is cooking, preheat the oven to 350 degrees F.
  9. Butter a shallow 3- 4-quart baking dish.
  10. In a large bowl stir together the cooked pasta, white sauce, provolone, Asiago, mozzarella, and 1 cup of the Parmesan, and transfer the mixture to the buttered baking dish.
  11. Smooth off the top with a spatula.
  12. In a small bowl, combine the bread crumbs, oregano, and remaining ¼ cup Parmesan and sprinkle it evenly over the pasta. (This recipe can be prepared several hours in advance, covered and put in the cooler.
  13. Bring to room temperature before baking.)
  14. Bake the pasta in the oven for 20-25 minutes, or until the top is golden and the cheese is bubbling.