@sarahpanda
Classic Mac and Cheese
It's crucial to cook the pasta until tender--just past the "al dente" stage. In fact, overcooking is better than undercooking the pasta. Whole, low- fat, and skim milk all work well in this recipe. The recipe can be halved and baked in an 8-inch-square, broilersafe baking dish. If desired, offer celery salt or hot sauce (such as Tabasco) for sprinkling at the table.
INGREDIENTS
For the Bread Crumb Topping (this is optional,( I use canned Progresso breadcrumbs):
6 slices of white sandwich bread (good-quality, about 6 ounces), torn into rough pieces 3 tablespoons unsalted butter (cold), cut into 6 pieces
For the Pasta and Cheese:
pound elbow macaroni
1 tablespoon table salt ( I use Kosher 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 8 ounces Monterey Jack cheese shredded (2 cups)
8 ounces sharp cheddar cheese shredded (2 cups) (use Cabot Vermont Extra Sharp)
1 teaspoon table salt
FOR THE BREAD CRUMBS:
Please note alternate! Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside. NOTE: I just use Progresso Italian Style bread crumbs mixed with 3 tablespoons of melted butter.
Directions::
Adjust oven rack to lower-middle position and heat broiler (you can wait to do this until you have the prepared mac and cheese in the pan). 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. 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. 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 min.
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