CLASSIC MAC ‘N CHEESE & PENNE AL FORNO

By á-160034

Ingredients

• 1 lb elbow macaroni, cooked per package directions
• 5 Tbs unsalted butter
• 6 Tbs all-purpose flour
• 1 1/2 tsps dry mustard
• 1/4 tsp cayenne pepper (opt)
• 5 C milk
• 8 oz Monterey Jack cheese, shredded (2 C)
• 8 oz sharp cheddar cheese, shredded (2 C)

Preparation

Step 1

In a Dutch oven, heat butter over medium-high heat until foaming. Add the flour, mustard, and cayenne and whisk well to combine.
Continue whisking until the mixture becomes fragrant and deepens in color, about 1 minute.
Continue whisking and add the milk. Bring the mixture to a boil (mixture must come to a complete boil to fully thicken) constantly whisking, then reduce heat to medium and simmer, whisking occasionally, until thickened to the consistency of heavy cream, about 5 minutes.
Off the heat, whisk in cheeses and 1 tsp salt until cheeses are fully melted.
Add the pasta and cook over medium-low heat, stirring constantly, until the mixture is steaming and heated through, about 6 minutes.


PENNE AL FORNO
(Baked Mac ‘n Cheese)

6 slices good-quality white sandwich bread, torn into pieces
3 Tbs cold unsalted butter, cut into 6 pieces

Place bread and butter in food processor. Pulse 10 to 15 times. Set aside.

Prepare Classic Mac ‘n Cheese.
Transfer mixture to a broiler-safe 13x9 baking dish. Sprinkle with prepared bread crumbs. Broil until the crumbs are deep golden brown, 3 to 5 minutes, rotating the pan if necessary for even browning. Cool for 5 minutes, then serve.