1 lbelbow macaroni or cavatappi, cooked and drained
5 Tbspunsalted butter
1-1/2 tsppowdered mustard or dijon
8 ozmonterrey jack cheese, shredded,(2 cups)
8 ozsharp cheddar cheese, shredded,(2 cups)
1 cbread crumbs
·white truffle oil to taste (optional)
How to Make The Waverly Inn's Macaroni and Cheese
- Adjust rack to lower-middle position and heat broiler.
- In a Dutch oven, heat butter over medium-high heat until foaming.
Add flour,and mustard and whisk well to combine. Continue whisking until mixture becomes fragrant and
deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to a boil, whisking constantly (mixture must reach full boil to fully thicken).
Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.
Off heat, whisk in cheeses and 1 tsp. salt until cheeses are fully melted.
Add pasta and cook over medium-low heat, stirring constantly, until mixture is heated through., about 6 minutes.
Top with bread crumbs.
Drizzle truffle oil to taste.(optional)
- Transfer mixture to broiler-safe 9 X 13 inch baking dish.
Broil until crumbs are golden brown, 3 to 5 minutes.
Cool 5 minutes.