Classic Mac & Cheese

from America's Test Kitchen

Bread Crumb Topping

6 slices sandwich bread (I use the cheap store bread - .99 or so on sale - that I've frozen and don't bother to thaw)

3 T butter

Pasta and Cheese

1 lb elbow macaroni

1 T salt

5 T butter

6 T flour

1 1/2 t mustard powder

5 c milk

8 oz Jack, shredded (2 c)

8 oz Sharp Cheddar, shredded (2 c)

1 t salt

For crumbs: pulse bread and butter 10-15 1 second pulses in food processor.

Pasta:

Boil 4 qt water, add pasta and 1T salt. Cook till tender (1-2 minutes less than package directions). Drain and set aside.

In pot you used for pasta, heat butter over med-hi heat till foaming. Add flour and mustard whisking well to combine. Continue till fragrant and deepened in color ~1 minute. Whisk in milk; bring to boil; whisk constantly. FULL BOIL. Reduce to medium heat and continue stirring till thick ~5 minutes.

Add pasta and warm through ~6 minutes.

Pour into 9x13 pan, sprinkling crumbs on top. Broil 3-5 minutes on lower middle rack - watch carefully! - until nicely golden.