Classic Macaroni and Cheese

By MooK

Ingredients

• 5 Slices good-quality white sandwich bread (about 6 ounces)
• 8 Tablespoons unsalted butter
• 1 Pound elbow macaroni
• table salt
• 6 Tablespoons all-purpose flour
• 1 1/2 Teaspoons dry mustard
• 1/4 Teaspoon cayenne pepper (optional)
• 5 Cups milk *
• 8 Ounces Monterey Jack cheeses * *
• 8 Ounces sharp cheddar cheese * * *
• Whole, low-fat, and skim milk all work well in this recipe.
• Monterey Jack doesn’t have much flavor, but it ensures that the sauce is creamy rather than curdled. Don’t replace the Monterey Jack with more cheddar cheese.
• For best flavor, use a good-quality yellow or white sharp cheddar cheese; mild cheddar simply doesn’t pack enough punch. Well-aged, extra-sharp cheddars don’t melt very well and can result in a grainy sauce.

Preparation

Step 1

Prepare Topping Ingredients

Tear 5 slices (about 6 ounces) white sandwich bread into rough pieces.Cut 3 tablespoons cold butter into 6 pieces.

Make Bread Crumbs

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

Prepare Cheese

Shred 8 ounces Monterey Jack cheese on large holes of box grater. You should have 2 cups. Shred 8 ounces sharp cheddar cheese on large holes of box grater. You should have 2 cups.

Cook Pasta

Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add 1 pound elbow macaroni and 1 tablespoon salt. Cook until pasta is tender. (Pasta should be a little past al dente.) Drain pasta and set aside in colander.

Make Cheese Sauce and Add Pasta

In now-empty Dutch oven, heat remaining 5 tablespoons butter over medium-high heat until foaming. Add 6 tablespoons all-purpose flour, 1 1/2 teaspoons powdered mustard, and ¼ teaspoon cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute.

Gradually whisk in 5 cups 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. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.

Top with Bread Crumbs and Broil

20. Transfer pasta and cheese mixture to broiler-safe 9 by 13-inch baking dish. Sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.