Categories: Casserole, Macaroni and Cheese, Main Dish, Side Dish

Ingredients

• 2 tablespoons butter
• 1 lb elbow macaroni
• 2 tablespoons flour
• 2 1/2 cups whole milk
• kosher salt
• 6 drops Tabasco sauce
• 1 teaspoon minced fresh thyme
• 1 pinch freshly grated nutmeg
• 2 cups grated swiss cheese
• 3 tablespoons seasoned dry bread crumbs

Directions

1. Preheat oven to 400°; butter a 13×9 inch baking dish.

2. Bring a large pot of salted water to a boil over high heat; cook macaroni until al dente (8-10 minutes); drain and place in a large bowl.

3. In a large saucepan over med-high heat, melt 2 tablespoons butter; sprinkle the flour over it; mix well with a spatula or wooden spoon; cook about 2 minutes.

4. Increase heat to high; slowly whisk in the milk; bring to a boil while whisking.

5. Add in salt, Tabasco, thyme, nutmeg, and cheese; mix well.

6. Decrease heat to medium; cook, stirring, until the cheese is almost completely melted and the mixture is thick.

7. Pour the sauce over the macaroni; mix well.

8. Pour mixture into buttered pan; sprinkle breadcrumbs over the top.

9. Bake on the middle shelf for 25-30 minutes or until brown and firm.

10. If the top has not browned, place under a preheated broiler just until brown and crisp.

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