====== Macaroni and Cheese Family Style ======
Bread Crumb Topping
  *6 slices good quality bread torn into rough pieces
  *3 Tbsp cold unsalted butter, cut into 6 pieces

Pasta and Cheese
  *1 lb. elbow macaroni
  *1 Tbsp plus 1 tsp salt
  *5 Tbsp unsalted butter
  *6 Tbsp all-purpose flour
  *1 1/2 tsp powdered mustard
  *1/4 tsp cayenne (optional)
  *5 cups milk
  *8 oz. Monterey Jack cheese - shredded
  *8 oz. Sharp cheddar cheese - shredded
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  - Pulse bread and butter in food processor until crumbs are no larger thatn 1/8 inch, ten to fifteen 1 second pulses.
  - Bring 4 quarts water to boil in Dutch over over high heat. Add macaroni and 1 Tbsp salt; cook until pasta is tender. Do not undercook. 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 tsp 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.
  - Either leave in oven proof dutch oven or transfer to  9x13 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 min., then serve.

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  Serves: 6-8      Total Cooking Time: 40 min.
  Source: Cook's Illustated May/June 2004
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{{tag>food vegetarian maincourse}}