1 lb elbow macaroni (reduce to 8 -12 oz for cheesier dish) 3-4 cups of grated sharp Cheddar cheese, Gouda & Greyer or just sharp cheddar 1/4 cup butter 1/4 cup flour 1/4 tsp dried thyme 1/4 tsp cayenne 1/8 tsp white pepper 1/4 tsp Worcestershire sauce 1 tsp salt pinch of fresh ground nutmeg 1 tsp Dijon mustard 3 cups milk 1/2 cup Panko breadcrumbs plus 1 tbsp butter Boil salted water for macaroni Melt butter on medium heat until bubbling Add flour and cook medium for 4 minutes Add Thyme, pepper & cayenne Pour in 1 cup cold milk and whisk in Add remaining 2 cups of milk Bring to simmer on medium heat and add fresh nutmeg *
Add macaroni to boiling water and cook as directed
Add 1/4 tsp Worcestershire sauce Simmer about 8 minutes medium low, allow sauce to thicken, stir often Turn off heat, add grated cheese reserving ¾ cup for topping Stir mixture and add in 1 tsp Dijon mustard Drain macaroni place in casserole dish Stir in cheese sauce, mix well Sprinkle remaining cheese over mixture Melt 1 tbsp butter and mix with to 1/2 cup Panko breadcrumbs Add to top of casserole Bake casserole at 400 for 20 minutes ( VIA video)
ANOTHER VERSION http://www.youtube.com/user/CabotCheese?v=Pnv5VQIg3x0&feature=pyv&ad=8302715671&kw=best%20macaroni%20and%20cheese%20recipe