For those who prefer macaroni and cheese with a greater ratio of crunchy topping to creamy center, we suggest dividing the macaroni and cheese between two 3-quart shallow baking dishes and doubling the topping recipe, dividing it between the baking dishes.

　　

Ingredients

Makes 6 (main course) servings

　　3/4 pound elbow macaroni

　　

For topping

2 tablespoons unsalted butter

　　2 cups panko* (Japanese bread crumbs) or coarse dry bread crumbs

　　1 cup coarsely grated extra-sharp Cheddar (about 4 ounces)

　　

For cheese sauce

3 tablespoons unsalted butter

　　3 tablespoons all-purpose flour

　　1/2 teaspoon dried hot red pepper flakes

　　2 3/4 cups whole milk

　　3/4 cups heavy cream

　　4 cups coarsely grated extra-sharp Cheddar (about 1 pound)

　　2 teaspoons Dijon mustard

　　1 1/2 teaspoons salt

　　1/4 teaspoon freshly ground black pepper

　　

Step 1

Preheat oven to 400°F. and butter a 3-quart shallow baking dish. Fill a 6-quart kettle three fourths full with salted water and bring to a boil for macaroni.

　　

Make topping:

Step 2

Melt butter and in a bowl stir together with panko or regular bread crumbs and Cheddar until combined well. Topping may be made 1 day ahead and chilled, covered.

　　

Make sauce:

Step 3

In a 5-quart heavy saucepan melt butter over moderately low heat and stir in flour and red pepper flakes. Cook roux, stirring, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in cream, Cheddar, mustard, salt, and pepper. Remove pan from heat and cover surface of sauce with wax paper.

　　

Step 4

Cook macaroni in boiling water until al dente. Reserve 1 cup cooking water and drain macaroni in colander. In a large bowl stir together macaroni, reserved cooking water, and sauce. Transfer mixture to baking dish.

　　

Step 5

Sprinkle topping evenly over macaroni and bake in middle of oven 20 to 25 minutes, or until golden and bubbling.

　　

Step 6

*Available at Asian markets and some specialty food shops and supermarkets and by mail order from Uwajimaya, (800) 889-1928.