Ultimate Mac and Cheese
Box mac has its place but this ruins you for it. The Gruyere is what makes it taste like more than just melted cheese on noodles
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 13x9 broiler-safe dish.
- Top with breadcrumbs, broil 3-5 minutes until golden brown.
- Let rest 5 minutes before serving.