Classic Macaroni And Cheese (america's Test Kitchen)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 6 slices bread, torn into rough pieces
• 3 tablespoons unsalted butter, cut into 6 pieces (cold)
• 1 lb elbow macaroni
• 1 tablespoon salt
• 5 tablespoons unsalted butter
• 6 tablespoons flour
• 1 1/2 teaspoons mustard powder
• 1/4 teaspoon cayenne pepper
• 5 cups milk
• 2 cups shredded monterey jack cheese
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon salt

Recipe

• 1 for the bread crumbs:
• 2 pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses and set aside.
• 3 for the pasta and cheese:
• 4 adjust oven rack to lower-middle position and heat broiler.
• 5 bring 4 quarts water to boil in dutch oven over high heat.
• 6 add macaroni and 1 tablespoon salt; cook until pasta is tender; drain and set aside in colander.
• 7 in now empty dutch oven, heat butter over medium-high heat until foaming.
• 8 add flour, mustard, and cayenne and whisk well to combine.
• 9 continue whisking until mixture becomes fragrant and deepens in color, about 1 minute.
• 10 gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken).
• 11 reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.
• 12 off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted.
• 13 add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
• 14 transfer mixture to broiler safe 9 by 13" baking dish and sprinkle evenly with bread crumb mixture.
• 15 broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning.
• 16 cool about 5 minutes, then serve.