Philly Diner Mac-and-Cheese

Photo: Jennifer, A Touch of Garlic

Ingredients

1 pound macaroni pasta

1 quart whole milk

1/2 stick unsalted butter

6 tablespoons flour

1/2 pound (8 oz.) shredded white cheddar cheese

1/2 pound (8 oz.) shredded extra sharp cheddar cheese

1 tablespoon dry mustard

1 teaspoon salt

1/2 teaspoon Tabasco sauce

1/2 teaspoon paprika

Breadcrumbs

Preparation

Boil and cook the macaroni and drain. Preheat the oven to 350 degrees.

In a large pot, melt the butter on medium-low heat. Add 4 tablespoons (and up to 6 tablespoons) of flour until mixture reaches the consistency of wet sand. Cook for about 5 minutes until mixture begins to "pop" like popcorn.

Whisk in 1 quart of cold whole milk. Whisk in the dry mustard, salt, Tabasco sauce and paprika. Keeping on medium-low heat, let simmer for 20 minutes, whisking frequently. The mixture will begin to thicken like a cream.

Slowly add the shredded cheddar cheeses, whisking as you add. The cheese will melt creating a creamy cheese sauce.

In a large bowl, mix the cooked macaroni with the cheese sauce. Spray a 9x13 glass baking dish with cooking spray and spread mac-and-cheese evenly in the dish.

Bake for 30 minutes until hot and bubbly. During the last 10 minutes of baking time, sprinkle breadcrumbs on the top to create a golden crunchy topping.