• 50minutes
  • 703calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 slices white bread, torn into rough pieces

  2. 3 tablespoons unsalted butter , cut into 6 pieces (cold)

  3. 1 lb elbow macaroni

  4. 1 tablespoon salt

  5. 5 tablespoons unsalted butter

  6. 6 tablespoons flour

  7. 1 1/2 teaspoons mustard powder

  8. 1/4 teaspoon cayenne pepper

  9. 5 cups milk

  10. 2 cups shredded monterey jack cheese

  11. 2 cups shredded sharp cheddar cheese

  12. 1 teaspoon salt

Instructions Jump to Ingredients ↑

  1. For the bread crumbs:

  2. 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.

  3. For the pasta and cheese:

  4. Adjust oven rack to lower-middle position and heat broiler.

  5. Bring 4 quarts water to boil in Dutch oven over high heat.

  6. Add macaroni and 1 tablespoon salt; cook until pasta is tender; drain and set aside in colander.

  7. In now empty Dutch oven, heat butter over medium-high heat until foaming.

  8. Add flour, mustard, and cayenne and whisk well to combine.

  9. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute.

  10. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken).

  11. Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.

  12. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted.

  13. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.

  14. Transfer mixture to broiler safe 9 by 13" baking dish and sprinkle evenly with bread crumb mixture.

  15. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning.

  16. Cool about 5 minutes, then serve.


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