Classic Macaroni and Cheese

By á-46

Ingredients

• 1 1 1 pound elbow macaroni
• 1 1 1 tablespoon table salt
• 5 5 5 tablespoons unsalted butter
• 6 6 6 tablespoons all-purpose flour
• 1 1/2 1 1/2 1/2 teaspoons mustard powder
• 1/4 1/4 1/4 teaspoon cayenne pepper (optional)
• 5 5 5 cups milk
• 8 8 8 ounces monterey jack cheese shredded (2 cups)
• 8 8 8 ounces sharp cheddar cheese shredded (2 cups)
• 1 1 1 teaspoon table salt

Details

Servings 6

Preparation

Step 1

Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.


In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) 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.

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.


Transfer mixture to broiler-safe 9-by 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. Cool about 5 minutes, then serve.