Comfort Diner Macaroni And Cheese - cooking recipe

Ingredients

4 tablespoons butter, plus
1 teaspoon butter (and extra for the baking dish)
1 lb elbow macaroni
1 tablespoon olive oil
3 1/2 cups whole milk
1/4 cup flour
4 slices American cheese
1 cup lightly packed grated italian Fontina cheese
kosher salt
1/2 teaspoon fresh ground pepper
2 1/2 teaspoons Dijon mustard
1 cup grated sharp cheddar cheese
1/2 cup fresh breadcrumb

Preparation

Preheat the oven to 375 degrees; butter a 9-inch square baking pan.
Bring a large pot of water to a boil (over high heat); add macaroni and cook 8-10 minutes or until al dente; drain and rinse with cool water.
Place drained macaroni in a large mixing bowl; drizzle with the oil.
In a small saucepan over med-high heat, warm the milk.
In a large saucepan over med-low heat, melt 4 tablespoons butter; sprinkle in the flour and whisk constantly until the flour is absorbed and the mixture is bubbling gently and is lightly golden (2-3 minutes).
Gradually add in the warm milk, whisking constantly.
Increase the heat to medium and bring to a simmer, stirring with a wooden spoon until smooth and slightly thickened.
Add in the cheddar, American cheese and fontina; remove pan from the heat.
Whisk the mixture until the cheese is almost completely melted, stir in the salt, pepper, and mustard.
Pour the sauce over the macaroni; stir to combine.
Transfer mixture to the prepared pan.
In a small bowl, combine the 1/4 Celsius shredded cheddar and the breadcrumbs; sprinkle evenly over the macaroni.
Cut the remaining teaspoon of butter into small bits and dot the casserole.
Bake on the middle rack for 20-25 minutes or until bubbling and a crust begins to form.