Ingredients: |
Ingredients: Bread-Crumb Topping
2 cups fresh rustic bread crumbs
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2 cups Panko bread crumbs
3 tablespoons unsalted butter (cold and cut into 6 pieces)
Pasta and Cheese
1 lb elbow macaroni
Table salt
5 tablespoons unsalted butter
6 tablespoons unbleached all-purpose flour
1 1/2 teaspoons dry mustard
1/4 teaspoon cayenne pepper
5 cups milk
8 ounces monterey jack cheese, shredded
8 ounces very sharp cheddar cheese, shredded
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Directions: |
Directions:For the bread-crumb topping: Pulse bread and butter in food processor until crumbs are about 1/8 inch, ten to fifteen 1-second pulses. Set aside.
For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler.
Bring 4 quarts water to boil in Dutch oven over high heat.
Add macaroni and 1 tablespoon salt. Cook until pasta is tender. Drain pasta and set aside in colander.
In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne and whisk well to combine.
Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute.
Gradually whisk in milk and bring mixture to a boil, whisking constantly (mixture must reach full boil to fully thicken).
Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.
Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted.
Add pasta (and meat) and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
Transfer mixture to broiler-safe 13x9 inch baking dish and sprinkle evenly with bread crumbs.
Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning.
Cool about 5 minutes, then serve. |
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