Categories: Macaroni and Cheese, Main Dish, Side Dish

Ingredients

• 4 tablespoons butter, plus
• 1 teaspoon butter (and extra for the baking dish)
• 1 lb elbow macaroni
• 1 tablespoon olive oil
• 3 1/2 cups whole milk
• 1/4 cup flour
• 1 cup lightly packed grated American cheese
• 1 cup lightly packed grated italian Fontina cheese
• kosher salt
• 1/2 teaspoon fresh ground pepper
• 2 1/2 teaspoons Dijon mustard
• 1 cup shredded cheddar cheese
• 1/2 cup fresh breadcrumb

Directions

1. Preheat the oven to 375 degrees; butter a 9-inch square baking pan.

2. Bring a large pot of water to a boil (over high heat); add macaroni and cook 8-10 minutes or until al dente; drain and rinse with cool water.

3. Place drained macaroni in a large mixing bowl; drizzle with the oil.

4. In a small saucepan over med-high heat, warm the milk.

5. In a large saucepan over med-low heat, melt 4 tablespoons butter; sprinkle in the flour and whisk constantly until the flour is absorbed and the mixture is bubbling gently and is lightly golden (2-3 minutes).

6. Gradually add in the warm milk, whisking constantly.

7. Increase the heat to medium and bring to a simmer, stirring with a wooden spoon until smooth and slightly thickened.

8. Add in the American cheese and fontina; remove pan from the heat.

9. Whisk the mixture until the cheese is almost completely melted, stir in the salt, pepper, and mustard.

10. Pour the sauce over the macaroni; stir to combine.

11. Transfer mixture to the prepared pan.

12. In a small bowl, combine the shredded cheddar and the breadcrumbs; sprinkle evenly over the macaroni.

13. Cut the remaining teaspoon of butter into small bits and dot the casserole.

14. Bake on the middle rack for 20-25 minutes or until bubbling and a crust begins to form.

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