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1
Preheat oven to 350F Lightly butter a 2 1/2 quart baking dish.
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2
Bring a large pot of water to a boil.
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3
Generously salt the boiling water, add the macaroni, stir well, and cook for about 6 minutes.
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4
The macaroni will still be quite al dente; it will cook further in the oven.
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5
DO NOT OVERCOOK.
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6
Drain thoroughly.
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7
While the pasta is draining, in a saucepan over medium heat, heat the milk until small bubbles appear around the edges of the pan.
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8
In another saucepan over medium heat, melt 4 Tbsp of the butter.
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9
Whisk in the flour and reduce the heat to low.
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10
Let the flour mixture bubble, whisking occasionally and without browning, for 2 minutes.
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11
Gradually whisk in the hot milk, raise the heat to medium, and bring to a boil.
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12
Remove from the heat, add the cheeses, and stir until the cheeses are melted.
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13
Retunr the macaroni to the pot and stir well.
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14
Season to taste with salt and hot-pepper sauce.
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15
In a small saucepan, melt the remaining 2 Tbsp butter over medium heat.
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16
Spread the macaroni evenly in the prepared baking dish, sprink the top with the bread crumbs, and drizzle the melted butter even over the crumbs.
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17
Bake until the sauce is bubbles and top is browned.
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18
about 40 minutes.
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19
Serve hot, directly from Baking Dish.
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20
VARIATION TIP: You can add peas, or mushrooms (after frying in pan) then stiry in the macaroni and cheese just before baking.
