CC Classic Macaroni & Cheese

By lorik

The test kitchen’s favorite elbow macaroni is Barilla Elbows. Serve with hot sauce and/or celery salt.

Ingredients

• 3 slices hearty white sandwich bread, torn into quarters
• 2 tablespoons unsalted butter, cut into 4 pieces and chilled, plus 5 tablespoons unsalted butter
• 1 pound elbow macaroni
• Salt
• 6 tablespoons all-purpose flour
• 1 1/2 teaspoons dry mustard
• 1/4 teaspoon cayenne pepper
• 5 cups whole milk
• 8 ounces Monterey Jack cheese, shredded (2 cups)
• 8 ounces sharp cheddar cheese, shredded (2 cups)

Preparation

Step 1

1. Adjust oven rack to lower-middle position and heat broiler. Pulse bread and chilled butter in food processor until coarsely ground, 7 to 10 pulses; set aside.

2. Bring 4 quarts water to boil in Dutch oven. Add macaroni and 1 tablespoon salt and cook, stirring often, until tender. Drain macaroni and set aside in colander.

3. Melt remaining 5 tablespoons butter in now-empty pot over medium-high heat. Whisk in flour, mustard, cayenne, and 1 teaspoon salt and cook for 1 minute. Slowly whisk in milk until smooth. Bring mixture to boil, reduce heat to medium, and cook, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses until fully melted. Add macaroni and cook over medium-low heat, stirring constantly, until steaming and heated through, about 6 minutes.

4. Pour mixture into 13 by 9-inch broiler-safe baking dish. Top with bread-crumb mixture and broil until crumbs are deep golden brown, 3 to 5 minutes, rotating dish if necessary for even browning. Let rest for 5 minutes. Serve.