- Average
- Average budget
Ingredients
- 3 slices White bread, torn into rough pieces
- 1.5 tablespoons unsalted butter, cut into 6 pieces ( cold)
- 3 cups elbow macaroni
- 2.5 tablespoons unsalted butter
- 3 tablespoons flour
- 1/2 teaspoons mustard powder
- 2 1/2 cups milk
- 2 1/2 cups shredded cheddar cheese
Preparation
Step 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 and 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 cook until pasta is tender; drain and set aside in colander. In now empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard 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 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" baking dish and sprinkle evenly with bread crumb mixture. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.