Classic Macaroni and Cheese

Ingredients

For the bread crumb topping

  • 6 slices white sandwich bread, torn into rough pieces
  • 3 tablespoons cold unsalted butter, cut into 6 pieces

For the pasta and cheese

  • 1 pound elbow macaroni
  • 1 tablespoon table salt
  • 5 tablespoons unsalted butter
  • 6 tablespoons all purpose flour
  • 1 1⁄2 teaspoons powdered mustard
  • 1⁄4 teaspoon cayenne pepper
  • 5 cups milk
  • 8 ounces Monterey Jack cheese, shredded
  • 8 ounces sharp cheddar cheese, shredded
  • 1 teaspoon table salt

Instructions

  1. For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1⁄8 inch, ten to fifteen 1-second pulses. Set aside.
  2. For the pasta and cheese: 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.
  3. 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.
  4. Sprinkle casserole 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.

Comments

This recipe is from Cook’s Illustrated.  Sadly I made it so long ago that I don’t remember anything about it.  But I’m sure it was tasty since Cook’s Illustrated recipes are pretty much always spot on.