Ingredients

• 1 1/2 tablespoons cornstarch
• 1 1/2 teaspoons dry mustard
• 1 1/2 teaspoons curry powder
• 2 1/4 cups whole milk
• 6 tablespoons (3/4 stick) butter
• 2 1/4 cups (packed) grated sharp cheddar cheese (about 10 ounces)
• 8 ounces small elbow macaroni, freshly cooked
• 2 1/2 cups fresh breadcrumbs made from 8 ounces trimmed sourdough bread

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Instructions

1. Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Combine cornstarch, 1 teaspoon dry mustard and 1 teaspoon curry powder in heavy large saucepan. Gradually whisk in milk. Add 2 tablespoons butter. Whisk over medium-high heat until sauce thickens and boils, about 1 minute. Remove from heat. Add cheese and whisk until smooth. Mix in macaroni. Season with salt and pepper. Transfer to prepared baking dish.
2. Melt remaining 4 tablespoons butter in heavy large skillet over medium-high heat. Mix in remaining 1/2 teaspoon dry mustard and 1/2 teaspoon curry powder. Add breadcrumbs and stir until crumbs are crisp and golden, about 8 minutes.
3. Sprinkle crumb mixture over macaroni and cheese. Bake until warmed through and bubbling at edges, about 30 minutes. Serve hot.