Baked Macaroni and Cheese

"Cook's Illustrated"
 
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Ready In:
1hr 15mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • For the topping, process the bread and butter in a food processor fitted with the steel blade until coarsely ground, about six 1-second pulses; set aside.
  • For the mac and cheese, adjust an oven rack to the middle position and heat the oven to 400°.
  • Bring 4 quarts of water to a boil in a Dutch oven over high heat.
  • Stir in 1 tablespoon salt and macaroni; cook, stirring occasionally, until al dente, about 5 minutes.
  • Drain the pasta and leave it in the colander; set aside.
  • Wipe the pot dry; add in the butter and return to medium heat until melted.
  • Add in the garlic, mustard, and cayenne; cook until fragrant, about 30 seconds.
  • Add in the flour and cook, stirring constantly, until golden, about 1 minute.
  • Slowly whisk in the chicken broth and milk; bring to a simmer and cook, whisking often, until large bubbles form on the surface and the mixture is slightly thickened, 5-8 minutes.
  • Off the heat, whisk in the colby and cheddar cheese gradually until completely melted.
  • Season with salt and pepper to taste.
  • Add the drained pasta to the cheese sauce and stir, breaking up any clumps, until well combined.
  • Pour into a 13 x 9 inch baking dish and sprinkle with the bread-crumb topping.
  • Bake until golden brown and bubbling around the edges, 25-30 minutes.
  • Remove from oven and cool for 10 minutes before serving.

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