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.

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Name: Classic Macaroni and Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 6 slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces; 3 tablespoons unsalted butter (cold), cut into 6 pieces; 1 pound elbow macaroni; 1 tablespoon 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 ounce Monterey Jack cheese shredded (2 cups); 8 ounce sharp cheddar cheese shredded (2 cups); 1 teaspoon Salt

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INGREDIENTS

For the Bread Crumb Topping:
6 slices 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:
1 pound elbow macaroni
1 tablespoon 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 ounce Monterey Jack cheese ; shredded (2 cups)
8 ounce sharp cheddar cheese ; shredded (2 cups)
1 teaspoon Salt

Servings

INSTRUCTIONS

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.

NOTES

Serves 6 to 8, or 10 to 12 as a side

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Classic Macaroni and Cheese

For the Bread Crumb Topping:
6 slices 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:
1 pound elbow macaroni
1 tablespoon 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 ounce Monterey Jack cheese shredded (2 cups)
8 ounce sharp cheddar cheese shredded (2 cups)
1 teaspoon 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.

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Nutrition

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Serving Size: 1 Serving (492g)
Recipe Makes: 6-8 Servings

Calories: 1503
Calories from Fat: 1067 (71%)

Amt Per Serving		% DV

	Total Fat 118.5g	158 %
	Saturated Fat 74g	370 %
	Monounsaturated Fat 31.2g
	Polyunsanturated Fat 5.1g
Cholesterol 317.6mg		98 %
Sodium 745.5mg		26 %
Potassium 357.9mg		9 %
Total Carbohydrate 80g		24 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 75.6g
Protein 33g		47 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1503

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