Comfort Mac & Cheese

• 8 T butter, divided
• 1/4 c plus 2 T flour
• 4 c milk
• 1 1/2 tsp dry mustard
• 2 tsp Diamond kosher salt
• 1/8 tsp cayenne
• pinch of black pepper
• 1 lb elbow macaroni
• 3 c grated extra-sharp Cheddar cheese (about 6 oz)
• 1 1/3 c grated Parmesan cheese (about 3 oz)
• 1 c Panko bread crumbs

Preheat the oven to 350 degrees and butter a 3-4 quart gratin or other shallow baking dish.

In a saucepan, melt 6T butter over low heat. Add flour and cook, whisking, for about 3 minutes. Add milk in a stream, whisking, and bring to a boil. Add mustard, salt, cayenne, and pepper, and simmer sauce, whisking occasionally, until thickened – about 2 minutes.

For the macaroni: you can follow SmittenKitchen’s advice and simply soak the uncooked pasta in hot water for 10 minutes and then drain well (I tried it and it works – and is so simple) – or you can cook the macaroni in a pot of salted boiling water until al dente, about 7 minutes, and then drain well.

In a large bowl, stir together macaroni, sauce, Cheddar, and 1 c of the Parmesan cheese, then transfer to the prepared dish.

In a small bowl, stir together the bread crumbs, remaining 2 T of butter, melted, and remaining 1/3 c Parmesan; sprinkle that over the macaroni.

Bake macaroni for about 25-30 minutes – or until golden and bubbling.