Ingredients:

• 7 Tbsp unsalted butter
• 1/4 cup plus 2 Tbsp flour
• 4 cups milk
• 1 1/2 tsp dry mustard
• 1/8 tsp cayenne, or to taste
• 1 lb elbow macaroni
• 3 cups coarsely grated extra-sharp Cheddar cheese (about 12 oz)
• 1 1/3 cups freshly grated Parmesan cheese (about 4 oz)
• 1 cup fresh bread crumbs

Preparation: Preheat oven to 350 degrees and butter a 3-4 quart gratin dish or other shallow baking dish.

In heavy saucepan melt 6 tablespoons butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add mustard, cayenne, and salt and pepper to taste and simmer sauce, whisking occasionally, until thickened, about 2 minutes.

In a kettle of salted boiling water cook macaroni until just al dente, about 7 minutes, and drain well. In a large bowl stir together macaroni, sauce, Cheddar, and 1 cup Parmesan and transfer to prepared dish.

In a small bowl stir together bread crumbs and remaining 1/3 cup Parmesan and sprinkle evenly over macaroni. Cut remaining 1 tablespoon butter into bits and scatter over topping.

Bake macaroni in middle of oven 25-30 minutes, or until golden and bubbling.

When preparing up to 6 hours in advance, keep covered and chilled. Let come to room temperature before baking.

Yield: Serves 6-8 as entree or 8-10 as side dish.