Macaroni and Cheese

By anonsouthernbell

America's Test Kitchen

Ingredients

• Topping:
• 4 slices white sandwich bread, torn into 1/4s
• 2 tabl unsalted butter melted
• process in food processor until coarsely ground
• Mac-n-cheese:
• 1 lb elbow macaroni
• 6 tabl unsalted butter
• 1 tea garlic minced or pressed through a garlic press
• 1 tea dry mustard
• 1/4 tea cayenne pepper
• 6 T all-purpose flour
• 1 3/4 c low-sodium chicken broth
• 3 1/2 c whole milk
• 16 oz colby cheese, shredded
• 8 oz extra sharp cheddar cheese, shredded

Preparation

Step 1

Adjust oven rack to the middle position and heat the oven to 400F. Bring four quarts of water to a boil and stir in 1 T salt and macaroni. Cook al dente; drain and leave it.

Add butter to pan on medium heat until melted. Add the garlic, mustard and cayenne. Cook until fragrant about 30 secs. Add flour and cook stirring constantly until golden about one min.

Slowly whisk in the chicken broth and milk. Bring to a simmer and cook, whisking often until large bubble form on the surface and the mixture is slightly thickened 5-8 min.

Off heat whisk in the colby and cheddar gradually until melted and season w/salt and pepper to taste. Add pasta to the cheese sauce and stir breaking up any clumps until well combined.

Pour into a 13x9 pan and sprinkle w/breadcrumb topping. Bake until golden brown and bubbling around the edges 25-30 min. Remove from oven and cool for 10 min before serving.