Serves 6 to 8
8 tablespoons unsalted butter
2 cups fresh breadcrumbs
Salt
1 pound elbow macaroni
1 garlic clove, minced
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/4 teaspoon cayenne pepper
6 tablespoons all-purpose flour
3-1/2 cups whole milk
1-3/4 cups low-sodium chicken broth
1 pound Colby cheese, shredded (4 cups)
8 ounces extra-sharp cheddar cheese, shredded (2 cups)
pepper
1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Melt 2 tablespoons of the butter and toss with the breadcrumbs.
2. Bring 4 quarts water to a boil in a large pot for the macaroni. Stir in 1 tablespoon salt and the macaroni and cook until almost tender bust still firm to the bite. Drain the macaroni and leave it in the colander.
3. Wipe the pot dry, add the remaining 6 tablespoons butter, and melt over medium heat. Stir in the garlic, mustard mixture, and cayenne. Cook until fragrant, about 30 seconds.
4. Stir in the flour and cook until golden, about 1 minute. Slowly whisk in the milk and broth. Bringing to a simmer. Cook whisking often, until the mixture is slightly thickened, about 6 minutes.
5. Off the heat, whisk in the Colby and cheddar until completely melted. Season with salt and pepper to taste. Stir in the drained macaroni, breaking up any clumps, until well combined.
6. Pour in to a 9 x 13-inch baking dish. Sprinkle evenly with breadcrumbs. Bake until golden brown and bubbling around the edges, 25 to 30 minutes. Let cool for 10 minutes before serving.
although the classic pasta shape for this dish is elbow macaroni, any small, curvaceous pasta will work. Do not use low-fat or skim milk, as neither is rich enough to make a creamy sauce. Low-sodium vegetable broth can be substituted for the chicken broth to make this dish vegetarian
ReplyDeleteTo make ahead: assemble the casserole as directed through step 6, but do not sprinkle with the buttered breadcrumbs or bake. Store in the refrigerator, wrapped tightly in plastic wrap, for up to 3 days before serving. The casserole can also be frozen, wrapped in an additional layer of foil, for up to 2 months. Allow the macaroni and cheese to sit at room temperature for 1 hour before baking. (if frozen, thaw in the refrigerator for at least 24 hours before letting it sit at room temperature.)
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