Baked mac and cheese

Ingredients

Unsalted butter, for the dish

2 teaspoons kosher salt

1 pound elbow macaroni with ridges

4 tablespoons (1/2 stick) unsalted butter

4 tablespoons all-purpose flour

1 teaspoon kosher salt

2 cups grated sharp Cheddar

1/2 cup breadcrumbs

4 tablespoons (1/2 stick) unsalted butter, melted

Directions

1. For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.


2. Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.


3. For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.