Categories: entre
Ingredients
- Bread Crumb Topping
- 6 slices of white sandwich bread (good-quality, about 6
- Ounces), torn into rough pieces
- 3 tablespoons unsalted butter (cold) cut into 6 pieces
- Pasta and Cheese
- 1 pound elbow macaroni
- 1 tablespoon table salt
- 5 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 1-1/2 teaspoons mustard powder
- 1/4 teaspoon cayenne pepper (optional)
- 5 cups milk (whole, low-fat or skim)
- 6 ounces Monterey Jack cheese, shredded (1 1/3 cups)
- 6 ounces sharp cheddar cheese, shredded (1/13 cups)
- 6 ounces American cheese, shredded (1 1/3 cups)
- 1 teaspoon table salt
Directions
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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.
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For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts of 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.
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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 (color of peanut butter). 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.
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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.