Macaroni and Cheese with Crumb Topping

Ann Orton

From the now extinct Zoom Restaurant, Park City and a great stretch for a crowd of missionaries or other hungry teenagers if you can get them past Kraft boxes.

1 1/2 cup fresh bread crumbs
3/4 cup freshly grated Asiago cheese
2 tsp. paprika
8 Tbsp. butter, divided
6 Tbsp. flour
6 cups milk
1 1/2 Tbsp. Dijon mustard
1 Tbsp.black pepper, or to taste
4 cups grated cheddar cheese
1 1/2 Tbsp. chopped fresh parsley
1 lb. macaroni

Mix breadcrumbs, Asiago and paprika in medium bowl. Melt 6 Tbsp. butter in heavy pan; add flour and stir 3 minutes. Gradually whisk in milk, mustard and pepper. Cook until thickened, stirring often about 10 minutes. Mix in cheddar cheese and parsley. Cook sauce slightly. Preheat oven to 400 degrees. Butter 15 x 10-inch baking dish. Cook macaroni in pot of boiling, salted water until just tender, drain. Mix with sauce, season with salt. Transfer mixture to prepared baking dish. Sprinkle with breadcrumb topping. Dot with remaining 2 Tbsp. butter. Bake until cheese is bubbling and crumbs are brown, about 40 minutes. Cool slightly and serve. Makes 10-12 servings.