Classic Macaroni and Cheese

By Kmac_4

Ingredients

• For the bread crumb topping:
• 6 slices of white sandwich bread torn into rough pieces
• 3 T unsalted butter (cold) cut into 6 pieces
• For the pasta and cheese:
• 1 pound elbow macaroni
• 1 T salt
• 5 T unsalted butter
• 6 T flour
• 1 1/2 t mustard powder
• 1/4 t cayenne pepper
• 5 C milk
• 8 ounces Monterey Jack cheese shredded (2 cups)
• 8 ounces sharp cheddar cheese shredded (2 cups)
• 1 t salt

Details

Servings 6

Preparation

Step 1

Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1 second pulses. Set aside.

for the pasta and cheese:
Adjust oven rack to lower position and heat broiler. Bring 4 quarts water to boil in dutch oven over high heat. Add macaroni and 1 T salt; cook until pasta is tender. Drain pasta and set aside in colander.

In now-empty dutch oven, heat butter over mediium heat until foaming. Add flour, mustard, and cayenne and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Take off heat, whisk in cheeses and 1 t salt until cheeses are fully melted. Add pasta and cook over medium heat.

Transfer to broiler safe 9 x 13 inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning.