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1
This makes a large foil roasting pan, I used the Handi Foil, Eco Foil, Large Rectangular Rack Roaster Foil Pan (16 5/8 x 11 7/8 x 2 5/8 inch). Place your foil pan on a large baking sheet for stability. You can alternatively use enough baking dishes that will hold about 7.5-quarts.
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2
Butter large roasting pan and preheat oven to 350 degrees F.
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3
Set a large pot (8-quart or larger) water to boil. Salt it with 3-4 tablespoons of salt.
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4
I like to use a pasta pot so I can boil the pasta in two batches without having to reboil another pot of water. You can just boil one batch, lift them out with the insert, add a bit more water, then boil the next batch.
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5
Cheese Sauce: In 6-quart sauce pan make roux: melt butter and stir in flour, white pepper, mustard and salt until smooth. Cook for a few minutes stirring constantly.
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6
Whisk 1/2 cup of the milk into the roux until they combine smoothly. Add a little more milk and whisk until smooth. Whisk in the rest of the milk. Heat and stir frequently over medium heat. Make sure to scrape the bottom and edges of pan while stirring. When slightly thickened, before it simmers, remove from heat and stir in the Worcestershire sauce and cheeses. Stir until melted and smooth. Taste and add more seasonings if desired.
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7
Cook the pasta, in two batches, about a minute or two less than the package directions. Drain and pour into baking pan. Pour in cheese sauce and stir to combine. Cover with foil and bake for about 30 minutes.
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8
Stir together melted butter, breadcrumbs, salt and pepper. Remove foil from pan and sprinkle on breadcrumbs. Bake uncovered for another 20-30 minutes or until hot all the way through. Should be at least 150-160 degrees in the center of the pan on an instant read thermometer. If breadcrumbs are not browned to your liking, you can broil until browned.
