Baked Macaroni and Cheese

A favorite recipe from one of my favorite cookbooks (see below.)

Baked Macaroni and Cheese

Serves 6-8 ( This made way more  like 10 rich servings)

Topping:

4 slices white sandwich bread torn into quarters

2 T unsalted butter melted

Mac & Cheese:

salt

1 pound elbow macaroni

1 med garlic clove minced or pressed through a garlic press

1 tsp dry mustard

1/4 tsp. cayenne pepper

6 T all purpose flour

1 3/4 cups low sodiem chicken broth

3 1/2 cups whole milk

16 ounces colby cheese shredded about 5 1/3 cups

8 ounces extra sharp cheddar cheese shredded about 2 2/3 cups

Ground black pepper

1. For the topping: Process the bread and butter in a food processoor fitted with a steel blade until coarsley ground, about 6 1 second pulses. Set aside.

2. For the Mac & Cheese: Adjust oven rack to middle and heat oven to 400. Boil 4 quarts water in a dutch oven over high heat,. Stir in 1 T salt and macaroni. Cook til al dente about 5 minutes. Drain pasta and leave in colander, set aside.

3. Wipe pot dry. Add butter and return to medium heat until melted. Add the garlic, mustard and cayenne pepper: cook until fragrent about 30 seconds. Add the flour nad cook, stirring constantly until golden brouwn about 1 minute. SLowly whish in 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 about 5-8 minutes. Off the heat, whisk in the cheeses gradually until completely melted. Season w/ salt and pepper to taste.

4. Add the drained pasta to the cheese sauce and stir. Pour into a 9 X 13 baking dish or shallow casserole of similar size. Sprinkle with bread topping and bake until golden brown and bubbling around the edges. 25-30 minutes. Remove from oven and cool for 10 minutes before serving.

Planning ahead: Assemble casserole as directed in step 4 but do not sprinkle with bread topping or bake. Wrap dish tightly.- Refriderate for up to 3 days or freeze for 2 months.

Allow casserole to sit at room temp for 1 hour before baking. Wrap dish with foil and bake until casserole is moderately hot 25-30 minutes. Remove foil and continue to cook until 

bread crumbs are brown 25 minutes longer. Allow to cool for 10 minutes.