Classic Macaroni and Cheese

Ingredients:

Bread Crumb Topping:

• 6 slices (about 6 oz) good-quality white sandwich 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 (2 cups)
• 8 oz sharp cheddar cheese, shredded (2 cups)

Instructions:

1. FOR THE BREAD CRUMBS: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, 10 to 15 1 second pulses. Set aside.
2. FOR THE PASTA and CHEESE: Adjust over rack to lower-middle position and heat boiler. Bring 4 quart water to boil in Dutch oven over high heat. Add macaroni and 1 tbsp salt; cool until pasta is tender. Drain pasta and set aside in colander
3. In now-empty Dutch oven, heat butter over medium-high heat until forming. Add flour, mustard, and cayenne and whisk well until mixture to boil, whisk constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisk 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, until mixture is steaming and heated through, about 6 minutes.
4. 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.