Mac and Cheese

Ingredients

Bread Crumb Topping

6 slices (about 6 ounces) good-quality white sandwich bread, torn into rough pieces
3 Tablespoons cold unsalted butter, cut into 6 pieces

Pasta and Cheese

1 pound elbow macaroni
1 Tablespoon plus 1 teaspoon salt
5 Tablespoons unsalted butter
6 Tablespoons all-purpose flour
1-1/2 teaspoons powdered mustard
1/4 teaspoon cayenne (optional)
5 cups milk (see note)
8 ounces Monterey Jack cheese, shredded (2 cups)
8 ounces sharp cheddar cheese, shredded (2 cups)

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. 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 4 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.

Notes

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

Mac and Cheese with Ham and Peas:
Cut 8 ounces baked deli ham, sliced 1/4 inch thick into 1-inch squares. Follow recipe, adding ham and 1 cup frozen peas to cheese sauce along with pasta.

Mac and Cheese with Kielbasa and Mustard:
Cut 8 ounces smoked kielbasa lengthwise into quarters, then cut each quarter crosswise into 1/2-inch slices. Follow recipe for Mac and Cheese; in step 3, add medium onion, chopped fine, to foaming butter and cook, stirring occasionally, until onion begins to brown. Add flour to onion and continue with recipe, reducing salt in sauce to 1/2 teaspoon and adding kielbasa and 4 teaspoons whole-grain Dijon mustard to cheese sauce along with pasta.