Ingredients
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6 tablespoons butter or 6 tablespoons margarine, divided
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3 tablespoons parmesan cheese
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1/2 cup flour
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2 teaspoons salt
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1 teaspoon dried mustard
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1/2 teaspoon pepper
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5 cups milk
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1 teaspoon hot sauce
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2 cups grated cheddar cheese
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2 cups grated monterey jack cheese
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16 ounces pasta, cooked and drained
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1/4 cup dried breadcrumbs
Instructions
- Preheat oven to 375º.
- In a small skillet melt 2 tablespoons of the butter. Add the breadcrumbs and parmesan cheese and saute for a couple of minutes. Remove from heat and set aside.
- In a large pot or dutch oven, melt remaining 4 tablespoons of butter. Add flour, salt, mustard and pepper whisking together for 1 to 2 minutes.
- Turn heat off and very slowly whisk in milk, and then hot sauce (if using).
- Turn heat back on to medium and cook, whisking frequently, until thick and the sauce coats the back of a spoon, about 10 minutes.
- Remove from heat and whisk in cheddar and jack cheeses (reserving a small amount).
- Add the cooked pasta (this is why you need a large pot) and stir to combine.
- Pour into a greased 13x9 pan. Top with remaining grated cheese and then with reserved bread crumb topping.
- Bake at 375º for 25 to 30 minutes.
- If you want it extra crunchy, run under broiler for just a few minutes.
- Let set for 10 minutes or so before serving.