Classic Macaroni and Cheese

from Cook's Illustrated

This recipe makes a very creamy, saucy dish (classic!); it is simple to prepare and delicious. I divided the recipe in two and froze half of it (I didn't put that half in the oven).

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.

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--omit if you're making it for Malí
5 cups milk (see note)
8 ounces Monterey Jack cheese shredded (2 cups)
8 ounces sharp cheddar cheese shredded (2 cups)
1 teaspoon table salt

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.

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.

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

Serves 8-10