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

1. Pulse bread and butter in food processor until crumbs are no larger thatn 1/8 inch, ten to fifteen 1 second pulses.
2. 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.
3. 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.
4. 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.
5. 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.
6. Either leave in oven proof dutch oven or transfer to 9×13 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.

Serves: 6-8      Total Cooking Time: 40 min.
Source: Cook's Illustated May/June 2004