This dish is from the Williams-Sonoma American cookbook.
I have always had problems making a roux. I'm not sure what I have been doing wrong but this time it actually worked! One of the reasons I think it worked this time was that I used whole milk. Apparently a roux needs the higher fat content to cook properly? Or at least I don't know how to adjust for using lower fat milk, but I have heard chefs say you should use whole milk for dishes like macaroni and cheese. Another reason I think it worked is that I heated the milk to simmering before I added it to the butter/flour mixture.
The mix of extra sharp cheddar cheese and monterey jack was perfect. The crumb topping added just right amount of crunch. Would I make it again? Definitely! The only thing I would do differently is add a little more hot sauce, I think I was too cautious and we could hardly taste it. Next time I might try the recipe variation which adds mushrooms to the dish. Yummy!
This dish receives 2 thumbs up. Now I must go finish my glass of wine...