MACARONI AND CHEESE WITH CRUMB TOPPING
Steps:
- Mix breadcrumbs, Asiago, and paprika in medium bowl. Melt 6 Tbs butter in heavy large saucepan over medium heat. Add flour and stir 3 minutes. Gradually whisk in milk, then mustard and pepper. Cook until thickened, stirring often, about 10 minutes. Mix in cheddar cheese and parsley. Cool sauce slightly. (Topping and sauce can be made 1 day ahead. Cover separately and refrigerate. Rewarm sauce, stirring frequently and thinning with milk if necessary before continuing.) Preheat oven to 400. Butter 15x10x2 inch glass baking dish. cook macaroni in bot of boiling salted water until just tender but still firmt o bite, stirring occasionally. Drain macaroni. Return macaroni to pot; mix in sauce. Season to taste with salt. Transfer mixture to prepared dish. Sprinkle with topping. Dot with remaining 2 Tbs butter. Bake until cheese is bubbling and crumbs are brown, about 40 minutes. Cool slightly and serve.
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