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1
Preheat oven to 400u00b0F.
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2
Grease a 3-quart shallow baking dish.
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3
Bring a pot of salted water (Who wants bland pasta?) to boil for the macaroni.
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4
The yummy topping: Melt 2 T unsalted butter
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5
In a bowl stir melted butter together with crushed Ritz and 1 cup cheddar until well combined. This can be made 1 day ahead and chilled, covered.
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6
The yummy sauce: In a 5-quart heavy saucepan melt 3 T butter over med low heat.
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7
Stir in flour and red pepper flakes.
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8
Stir about 3 minutes and whisk in milk.
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9
Bring sauce to a boil, whisking constantly.
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10
Simmer, whisking occasionally, for about 3 minutes or so.
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11
Stir in the cream, the 4 cups of cheddar, mustard, salt, and pepper.
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12
Remove pan from heat and cover surface of sauce with wax paper.
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13
Cook macaroni in boiling water, al dente. (per package instructions)
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14
Reserve 1 cup of the cooking water.
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15
Drain macaroni.
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16
Return the macaroni to the pot (off the burner) and mix together the macaroni, reserved cooking water, and the sauce. (The sauce does stick a bit to the wax paper when removed)
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17
Transfer macaroni mixture to baking dish.
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18
Sprinkle topping evenly over the macaroni and bake on middle rack for 20 to 25 minutes, or until light golden brown and bubbling.
