When preparing the following pastas in advance (up to six hours), keep them covered and chilled and then let them come to room temperature before baking.

　　

Ingredients

Serves 6 to 8 as entrée or 8 to 10 as a side dish

　　7 tablespoons unsalted butter

　　1/4 cup plus 2 tablespoons all-purpose flour

　　4 cups milk

　　1 1/2 teaspoons dry mustard

　　1/8 teaspoon cayenne, or to taste

　　1 pound elbow macaroni

　　3 cups coarsely grated extra-sharp Cheddar cheese (about 12 ounces)

　　1 1/3 cups freshly grated Parmesan cheese (about 4 ounces)

　　1 cup fresh bread crumbs

　　

Step 1

Preheat oven to 350°F. and butter a 3- to 4-quart gratin dish or other shallow baking dish.

　　

Step 2

In a 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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

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