Baked Macaroni and Cheese for Adults
3 Tbsp. unsalted butter
3 1/2 Tbsp. all-purpose flour
1/8 Tsp. freshly grated nutmeg
3 cups milk
1 Tsp. salt
3/4 lb. elbow macaroni
1 Tbsp. Worcestershire sauce
2 1/4 cups shredded sharp cheddar cheese
1 cup bread crumbs
1/2 cup grated Parmesan cheese
1 Tsp. dried thyme
1 Tsp. freshly ground pepper
Preheat oven to 375 degrees F and butter a 2-quart shallow baking dish.
In a 6-quart pot, bring 5 quarts salted water to a boil
In a heavy sauce pan, melt butter over moderately low heat and stir in flour.
Whisk for 3 minutes and whisk in milk, nutmeg and salt. Bring sauce to a boil, continuing to whisk for 3 more minutes.
Remove pan from heat and stir in cheddar cheese until melted through. Add Worcestershire sauce.
Stir pasta into boiling water and cook until al dente (8-10 minutes). Drain in a colander.
In a large bowl, combine pasta with cheddar cheese sauce and transfer to prepared dish.
In a small bowl, combine breadcrumbs, Parmesan and thyme and sprinkle over macaroni and cheese.
Bake in the middle of the oven 25-30 minutes or until golden and bubbling and let stand 10 minutes before serving.