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3/4 cup bread crumbs
1/4 cup Parmigiano-Reggiano
5 1/2 tablespoons butter
1/4 cup plus 2 tablespoons all-purpose flour
3 cups whole milk
White pepper in a mill
2 1/2 cups Gruyere or Comté, grated (from 5 1/2 ounces)
1/2 cup mascarpone
1 1/2 cups dry elbow macaroni
||Preheat the oven to 350°F. Pour the water into a 3-quart pot and bring to a boil over high heat.|
||In a small sauce pan, melt 2 1/2 tablespoons of the butter over low heat.
Add the bread crumbs and Parmigiano-Reggiano cheese, toss well, and set aside.|
||Put the remaining 3 tablespoons butter in a 2-quart, heavy-bottomed saucepan and melt it over low heat. Add the flour and
cook for 5 minutes, whisking constantly, but not letting the flour burn. Pour in the milk and cook for 5 minutes, whisking or stirring with a wooden spoon.
Add 4 1/2 teaspoons salt, 4 grinds of pepper, the Gruyère and mascarpone, and continue to whisk until the cheese is melted and incorporated. Remove the pot
from the heat.|
||Add 1 tablespoon of salt and the elbow macaroni to the boiling water and cook until al dente, approximately 8 minutes.
Drain the macaroni in a colander and add it to the pot with the cheese sauce. Mix well with a wooden spoon.|
||Pour the macaroni mixture into an 8-inch by 8-inch baking dish. Sprinkle the breadcrumb mixture evenly over the top of
the macaroni and cheese. Bake until golden brown and bubbly, approximately 30-35 minutes. Serve hot.|
For a main-course pasta dish, double the recipe and add prosciutto and/or peas.