Serves as many people as your willing to share with (about 6)
Ingredients
1 pound dry pasta
Kosher salt
1 stick of unsalted butter, plus a little more for greasing pan.
1 quart milk (preferably whole)
¼ cup flour
12 oz sharp or cheddar or aged gouda, hand grated (ie don’t by pre grated)
12 oz milder, melty cheese, hand grated (cheddar, or fontina are preferred, but jack, colby-jack, queso oaxaca, mozzarella, even white american are all acceptable.
½ cup Bobbie’s Boat Sauce
Salt and pepper
1 cup bread crumbs or panko
Method
Cook pasta in large pot of salted water. according to recommended time for al dente. Drain and shock with cold water when done.
While the pasta is cooking, turn the oven to 400 and lightly grease a 9x13 baking pan or equivalent.
If you have the pots and the stove space, heat up the milk in a saucepan. It will be easier to build the sauce when your milk is hot.
Prepare the roux: heat 4 T of butter in a pot that will hold at least 5 quarts. Add flour and stir for several minutes, letting the roux develop some hue without getting too dark (3 minutes or so)
Add the milk. If your milk is hot, you can do this in 2 steps, whisking as you incorprate. If you haven’t heated your milk, add it very slowly to the roux and whisk constantly.
Let the cream sauce bubble and thicken for a minute or two, stirring pretty constantly. Finally, shut off the heat and add of your cheese and Boat Sauce. Combine thoroughly and taste for salt and pepper (you will have a hard time not just making a bowl at this point).
In a small skillet, melt remaining ½ stick (4 T) of butter while you place breadcrumbs in a bowl. When butter is melted, whisk in remaining 4 Tablespoons of Boat Sauce, then add to the breadcrumbs. Incorporate fully.
Pour macaroni into buttered baking dish, top with breadcrumbs, and bake in a 400 degree oven for 25-35 minutes. Note : A tray underneath the baking dish will come in handy in case some of the cheese bubbles over the sides, if you’re lucky.
