prettygirlfood: Baked Macaroni and Cheese 1...

Baked Macaroni and Cheese

1 recipe Toasted Bread Crumb Topping (follows)

salt

1 pound pasta shapes

6 Tbs unsalted butter

2 medium garlic cloves, minced

1 tsp dry mustard

1/4 tsp cayenne pepper

6 Tbs all-purpose flour

2 1/4 cups low-sodium chicken or vegetable broth

3 1/2 cups milk (low-fat is fine)

1 pound colby jack cheese, shredded (about 4 cups)

8 oz extra-sharp cheddar, shredded (about 2 cups)

ground black pepper

Preheat the oven to 400 degrees.

Bring water to a boil in a large dutch oven set over high heat. Add 1 tablespoon of salt and the pasta, and cook, stirring occasionally, until the pasta is just beginning to soften, about 5 minutes. Drain the pasta and leave in the colander.

Wipe the pot dry, and add the butter, and set it over medium heat until melted. Stir in the garlic, mustard, and cayenne, and cook until fragrant, about 30 seconds. Stir in the flour, and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the chicken broth and milk, and bring to a simmer. Whisking often, cook until large bubbles form on the surface and the sauce is slightly thickened, about 15 minutes. Remove from heat and stir in the cheeses until completely melted. Season with salt and pepper to taste.

Stir the drained pasta into the cheese sauce, breaking up any clumps, until well combined. Pour into a lightly greased 9x13 inch baking dish and sprinkle with crumb topping.

Bake uncovered, until the sauce is bubbling and the crumbs are crisp, 25-35 minutes.

To store and serve later: Wrap the dish tightly with foil, and refrigerate for up to 2 days. To serve, bake in a 400 degree oven until the filling is hot throughout, about 40-45 minutes. Remove the foil and continue to cook until the crumbs are crisp, 15-20 minutes.

Bread Crumb Topping

4 slices white sandwich bread, quartered

2 Tbs unsalted butter, melted

2 Tbs minced fresh parsley

salt and pepper

Preheat the oven to 300 degrees.

Pulse the bread and butter in a food processor to coarse crumbs, about 6 pulses. Spread the crumbs out over a rimmed baking sheet. Bake, stirring occasionally, until golden and dry, 20-30 minutes. Let the crumbs cool, then toss with parsley and season with salt and pepper to taste.