FULL MOON MACARONI & CHEESE

3/4 lb. elbow macaroni
toppings:
2 tbsps. butter
2 cups coarse dry bread crumbs
l cup grated exgtra sharp cheddar
cheese sauce:
3 tbsps. butter
3 tb sps. flour
2 3/4 cups milk
3/4 cup heavy cream
4 cups grated extra sharp cheddar
2 tsp. dijon mustard
tabasco sauce to taste
l-l/2 tsp. salt
l/2 tsp. pepper
Heat oven 400. butter shallow 3 qt. baking dish. fill 6 qt. kettle 3/4 full salted water and put on to boil for macaroni.
Topping: melt butter and mix with bread crumbs and cheese.
Sauce:
in heavy saucepan melt butter over low heat. Stir in flour. Cook roux, stirring for 3 mins. Whisk in milk. Bring sauce to boil whisking constantly then simmer for 3 mins. whisking occasionally. Stir in cream, cheese, musard, salt and pepper and tabasco. Remove pan from heat and ocver surface with wax paper to avoid creating a skin.
Pasgta: cook macaroni in water until al dente. Reserve l cup of pasga cooking water and drain macaroni in colander. In a lare bowl mix together macaroni, reserved cooking water and sauce. Transfer into baking dish.
Sprinkle topping evenly over macaroni and ake middle of oven for 20-25 mins or until golden and bubb ly.
Serves 6 Phantom Gourmet – Full Moon Diner, Cambridge, MA