Baked Macaroni And Cheese

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 4 slices bread, torn into quarters
• 2 tablespoons unsalted butter, melted
• salt
• 1 lb elbow macaroni
• 6 tablespoons unsalted butter
• 1 garlic clove, minced
• 1 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• 6 tablespoons all-purpose flour
• 1 3/4 cups low sodium chicken broth
• 3 1/2 cups whole milk
• 16 ounces colby cheese, shredded
• 8 ounces extra-sharp cheese, shredded
• ground black pepper

Recipe

• 1 for the topping, process the bread and butter in a food processor fitted with the steel blade until coarsely ground, about six 1-second pulses; set aside.
• 2 for the mac and cheese, adjust an oven rack to the middle position and heat the oven to 400°.
• 3 bring 4 quarts of water to a boil in a dutch oven over high heat.
• 4 stir in 1 tablespoon salt and macaroni; cook, stirring occasionally, until al dente, about 5 minutes.
• 5 drain the pasta and leave it in the colander; set aside.
• 6 wipe the pot dry; add in the butter and return to medium heat until melted.
• 7 add in the garlic, mustard, and cayenne; cook until fragrant, about 30 seconds.
• 8 add in the flour and cook, stirring constantly, until golden, about 1 minute.
• 9 slowly whisk in the chicken broth and milk; bring to a simmer and cook, whisking often, until large bubbles form on the surface and the mixture is slightly thickened, 5-8 minutes.
• 10 off the heat, whisk in the colby and cheddar cheese gradually until completely melted.
• 11 season with salt and pepper to taste.
• 12 add the drained pasta to the cheese sauce and stir, breaking up any clumps, until well combined.
• 13 pour into a 13 x 9 inch baking dish and sprinkle with the bread-crumb topping.
• 14 bake until golden brown and bubbling around the edges, 25-30 minutes.
• 15 remove from oven and cool for 10 minutes before serving.