RECIPE OF THE DAY October 21st, 2009

New York Deli-Style Mac & Cheese 

INGREDIENTS

1 pound elbow macaroni

Salt and freshly ground black pepper

3 tablespoons butter, plus additional for buttering toast

3 tablespoons flour

2 cups milk

1/4 cup spicy deli mustard

2 cups NY aged sharp cheddar, grated

1/3 pound deli pastrami, roughly chopped

3 slices rye toast, crumbled or coarsely chopped in a food processor

Pre-heat broiler to high or oven to 400°F.

Place a large pot of water over high heat and bring it up to a boil to cook the pasta. Once at a boil, add some salt and the pasta, and cook just shy of al dente. Head up – pull out a mug of starchy cooking water before draining the pasta.

While the pasta is cooking, heat a medium-size skillet over medium heat and add the butter. When the butter melts, add flour and cook about a minute. Whisk in milk reserved starchy water and spicy mustard, and bring up to a bubble. Stir in the cheese in a figure-eight motion, reserving enough to sprinkle on the top of the casserole, until it's all melted. Fold in the pastrami and season with salt and pepper to taste.

When the pasta is done, drain it well and combine with sauce. Pour into baking dish and top with reserved cheese and crumbled rye toast. Place in oven until cheese is brown and bubbling.