What Goes In
- 3 slices sturdy white sandwich bread, torn into quarters
- 2 tablespoons unsalted butter, cut into 4 pieces and chilled
- 1/2 stick unsalted butter
- 1 pound elbow macaroni
- 1 tablespoon sea salt for pasta water
- 5 tablespoons all-purpose flour
- 1 1/2 teaspoons dry mustard
- 1/4 teaspoon cayenne pepper
- 5 cups whole milk
- 8 ounces Gruyere cheese, shredded (2 cups)
- 10 ounces sharp cheddar cheese, shredded (2 1/2 cups)
Hot sauce and celery salt on the table are solid moves. The dry mustard doesn’t make it taste mustardy – just adds depth. Shred your own cheese or it won’t melt smooth.
Make Topping
Set oven rack to lower-middle position. Turn on broiler.
Pulse bread and cold butter pieces in food processor ~7-10 times until you have coarse crumbs. Set aside.
Cook Pasta
Bring 4 quarts water to a boil in a large Dutch oven. Add macaroni and 1 tablespoon salt.
Cook until tender, stirring every minute. Drain and let it sit in the colander.
Build the Sauce
Melt the 1/2 stick butter in the empty Dutch oven over medium-high heat.
Whisk in flour, mustard, cayenne, and 1 teaspoon salt. Cook ~1 minute while whisking.
Gradually pour in milk, whisking constantly. Bring to a boil, then reduce to medium. Cook ~5 minutes, whisking occasionally, until it’s thick like heavy cream.
Off heat, add both cheeses. Whisk until smooth.
Combine
Add drained macaroni to the cheese sauce. Cook over medium-low ~6 minutes, stirring constantly, until hot throughout.
Broil
Pour into a 13×9 broiler-safe dish. Spread evenly.
Top with breadcrumb mixture. Broil ~3-5 minutes until deep golden brown. Rotate halfway if one side browns faster.
Rest 5 minutes – it’s lava hot.
Ultimate Mac and Cheese
Ingredients
- 3 slices sturdy white sandwich bread torn into quarters
- 2 tablespoons unsalted butter cut into 4 pieces and chilled
- 1/2 stick unsalted butter
- 1 pound elbow macaroni
- 1 tablespoon sea salt for pasta water
- 5 tablespoons all-purpose flour
- 1 1/2 teaspoons dry mustard
- 1/4 teaspoon cayenne pepper
- 5 cups whole milk
- 8 ounces Gruyere cheese shredded (2 cups)
- 10 ounces sharp cheddar cheese shredded (2 1/2 cups)
Instructions
- Process bread and cold butter into coarse crumbs in food processor.
- Boil macaroni in salted water until tender, drain and set aside.
- Melt 1/2 stick butter in Dutch oven over medium-high heat.
- Whisk in flour, mustard, cayenne, and salt. Cook 1 minute.
- Gradually whisk in milk. Bring to boil, reduce heat, cook 5 minutes until thickened.
- Remove from heat, whisk in both cheeses until smooth.
- Stir in macaroni, cook over medium-low 6 minutes until hot.
- Transfer to 13×9 broiler-safe dish.
- Top with breadcrumbs, broil 3-5 minutes until golden brown.
- Let rest 5 minutes before serving.
