Unformed butter, for the shell
2 teaspoon kosher salt
1 pound of elbow macaroni with combs
4 tablespoons (1/2 stick) unsalted butter
4 tablespoons of all-purpose flour
1 teaspoon of kosher salt
2 cups of milk
2 cups grated sharp cheddar
1/2 cup bread crumbs
4 tablespoons (1/2 stick) unsalted butter, melted
For the macaroni: preheat the oven to 350 degrees F. butter a 2-liter casserole.
Bring 4 liters of water for cooking in a large cooking pot. Add salt and macaroni. Bring the water back to the boil and cook the macaroni until tender, about 12 minutes. Drain well.
For the cheese sauce: Meanwhile, melt the butter in a 1-quart cooking pot. Use a wire whisk, stir the flour and salt, stir and boil over medium heat until the roux bubbles and the flour pale brown, about 3 minutes. Slowly shake in 1 cup of milk and then beat into the remaining 1 cup of milk. Continue to cook, stirring constantly until the sauce thickened. Add the cheese and stir until it melts. Add the dried macaroni to the cheese sauce and mix thoroughly.
For the tip: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
Transfer the macaroni and the cheese to the prepared baking tray and the top with the buttered breadcrumbs. Bake until the plate runs around the edges, about 15 minutes.