Ingredients:
1 1/2 cups fresh breadcrumbs, made from crustless french bread
3/4 cup freshly grated asiago cheese ( about 2 1/2 ounces)
1 teaspoon sweet paprika
8 tablespoons butter, divided
6 tablespoons flour
6 cups whole milk
1 1/2 tablespoons Dijon mustard
1 teaspoon ground black pepper
4 cups grated white cheddar cheese ( about 1 pound)
1 1/2 tablespoons chopped fresh parsley
1 lb macaroni
Directions:
Mix bread crumbs, Asiago cheese, and paprika in a medium bowl.
Melt 6 tablespoons butter in a heavy large saucepan over medium heat.
Add flour and stir 3 minutes.
Gradually whisk in milk, then mustard and pepper.
Cook until thickened, stirring often, about 10 minutes.
Mix in cheese and parsley.
Cool sauce slightly.
(Topping and sauce can be made 1 day ahead. Cover separately and refrigerate. Rewarm sauce, stirring frequently and thinning with milk if necessary, before continuing). Preheat oven to 400 F.
Butter 15 x 10 x 2-inch Glass baking dish.
Cook Macaroni in pot of boiling salted water until just tender BUT still firm to bite, stirring occasionally.
Drain Macaroni.
Return macaroni to pot; mix in sauce.
Season to taste with salt.
Transfer mixture to prepared dish.
Sprinkle with topping and dot with remaining 2 tablespoons butter.
Bake until cheese is bubbling and crumbs are brown, about 40 minutes.
Cool slightly and serve.
Servings: 12
Time preparation: 30 min.
Time total: 90 min.