Mac & Cheese

NOTES:

1.  It's crucial to cook the pasta until tender--just past the "al dente" stage. In fact, overcooking is better than undercooking the pasta.

2.  Whole, low-fat, and skim milk all work well in this recipe.


3.  For a full recipe, use a 9-by 13-inch baking dish.  The recipe can be halved and baked in an 8-inch-square, broiler safe baking dish.

4.  If desired, offer celery salt or hot sauce (such as Tabasco) for sprinkling at the table.


INGREDIENTS

Bread Crumb Topping:
6slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
3tablespoons unsalted butter (cold), cut into 6 pieces

Pasta and Cheese:
1 lb elbow macaroni
1 Tbl table salt
5 Tbl unsalted butter
6 Tbl all-purpose flour
1-1/2 tsp powdered mustard
1/4 tsp cayenne pepper (optional)
5 cups milk (see note)

8 oz Monterey Jack cheese, shredded (2 cups)
8 oz sharp cheddar cheese , shredded (2 cups)
1 tsp 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.

3.  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.

4.  While water is heating, whisk together flour, dry mustard, and cayenne.  Set aside.

5. In now-empty Dutch oven, heat butter over medium-high heat until foaming.

6.  Add flour mixture and whisk until mixture becomes fragrant and deepens in color, about 1 minute.

7.  Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken).

8.  Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.

9.  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.

10. 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.

11.  Cool about 5 minutes, then serve.