Uptown Get-Down Macaroni And Cheese

Uptown Get-Down Macaroni And Cheese

Makes 4 to 6 servings.

5 TBS unsalted butter
3 TBS flour
11/2 C milk, or half-and-half, heated
1/2 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp hot sauce
1 C plus 2 tablespoons grated Parmesan (5 oz)
1 lb elbow macaroni
1⁄8 tsp minced garlic
8 oz sharp Cheddar, grated (2 cups)
8 oz processed American cheese, cut into 1/2-inch cubes
1/2 C fresh breadcrumbs
1/2 tsp seasoning salt

Melt 3 tablespoons butter in a saucepan over medium heat. When the foam subsides, stir in flour; cook over low heat, stirring constantly, 2 minutes.

Slowly add milk; cook over medium heat, stirring, 3-4 minutes. Remove from heat; add salt, pepper, hot sauce and 1 cup Parmesan, stirring well to melt cheese. Cover; set aside.

Heat oven to 350 degrees. Cook macaroni in a stockpot of boiling salted water, until al dente, 5 minutes. Drain; return macaroni to stockpot. Toss with remaining 2 tablespoons butter and garlic. Add sauce; toss.

Mix Cheddar and processed cheeses together. Place 1⁄3 of macaroni in a buttered 13-by-9-inch baking dish. Sprinkle with 1⁄3 of cheese.

Repeat layers with another 1⁄3 of each. Top with remaining macaroni and cheese. Mix breadcrumbs, remaining Parmesan and seasoning salt together. Sprinkle over top.

Bake until bubbling and top begins to brown, 30-45 minutes. Remove from oven; let sit 5 minutes before serving.