Cabot Mac and Cheese with Horseradish
6 tablespoons salted butter, melted
1/2 cup all-purpose flour
1 pound dried elbow macaroni
4 cups milk
Coarse salt and freshly ground black pepper
1/2 pound Cabot Seriously Sharp Cheddar, grated
1/2 pound Cabot Extra Sharp Cheddar, grated
2 tablespoons prepared horseradish, or more
Bread crumbs, for sprinkling
Preheat the oven to 350 degrees.
Meanwhile, melt the butter on the stovetop in a large pan.
Cook the macaroni according to package directions. Drain well and pour into a mixing bowl. Add I tablespoon of the melted butter and toss to coat.
In the remaining melted butter, add the flour and cook, whisking constantly for 3-to-4 minutes, until the mixture turns a light tan color. Whisk in the horseradish.
Add the milk to the pan, whisking constantly, and bring the sauce to a simmer. Cook until the mixture is thick enough that a line drawn by your finger across a coated spoon leaves a trail, another 1-2 minutes. Take the pan off the heat and stir in the cheddar cheeses.
Pour the pasta into the pan of cheese sauce. Adjust seasoning to taste and add more horseradish, if you dare. Pour mixture into a buttered baking dish. Sprinkle bread crumbs over the top.
Place in the oven and bake for about 35 minutes, or until the top is crusty and golden brown and the edges are bubbling.
Remove from the oven and serve, family style.