Classic Mac and Cheese
Classic mac and cheese with creamy, melty cheddar and Monterey Jack, complemented by a hint of mustard and cayenne, finished with a crisp, golden bread crumb topping.
Ingredients
- 3 slices sturdy white sandwich bread, torn into quarters
- 2 tablespoons unsalted butter, cut into 4 pieces and chilled
- 6 tablespoons unsalted butter
- 1 pound elbow macaroni
- 1 tablespoon salt, for pasta water
- 5 tablespoons all-purpose flour
- 1 1/2 teaspoons dry mustard
- 1/4 teaspoon cayenne pepper
- 5 cups whole milk
- 8 ounces 227 grams Monterey Jack cheese, shredded (2 cups)
- 10 ounces 283 grams sharp cheddar cheese, shredded (2 1/2 cups)
Instructions
- Preheat broiler; place rack in lower-middle position.
- Pulse bread and chilled butter in a food processor until coarse. Set aside.
- Boil 4 quarts water in a Dutch oven. Add macaroni and 1 tbsp salt; cook until tender. Drain and set aside.
- In the empty pot, melt 6 tbsp butter over medium-high heat. Whisk in flour, mustard, cayenne, and 1 tsp salt; cook 1 min.
- Slowly whisk in milk. Bring to boil, then reduce to medium. Cook, whisking, until thickened, about 5 mins.
- Remove from heat; whisk in cheeses until melted.
- Return macaroni to pot; cook over medium-low, stirring, until heated, about 6 mins.
- Transfer to a 13x9-inch broiler-safe dish; top with bread crumbs.
- Broil until golden brown, 3-5 mins. Let rest 5 mins. Serve.