Ingredients

• 7 tablespoons unsalted butter
• 1/4 cup plus 2 tablespoons all-purpose flour
• 4 cups milk
• 1 1/2 teaspoons dry mustard
• 1/8 teaspoon cayenne, or to taste
• 1 pound elbow macaroni
• 3 cups coarsely grated extra-sharp Cheddar cheese (about 12 ounces)
• 1 1/3 cups freshly grated Parmesan cheese (about 4 ounces)
• 1 cup fresh bread crumbs

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Instructions

1. Preheat oven to 350°F. and butter a 3- to 4-quart gratin dish or other shallow baking dish.
2. In a heavy saucepan melt 6 tablespoons butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add mustard, cayenne, and salt and pepper to taste and simmer sauce, whisking occasionally, until thickened, about 2 minutes.
3. In a kettle of salted boiling water cook macaroni until just al dente, about 7 minutes, and drain well. In a large bowl stir together macaroni, sauce, Cheddar, and 1 cup Parmesan and transfer to prepared dish.
4. In a small bowl stir together bread crumbs and remaining 1/3 cup Parmesan and sprinkle evenly over macaroni. Cut remaining 1 tablespoon butter into bits and scatter over topping.
5. Bake macaroni in middle of oven 25 to 30 minutes, or until golden and bubbling.