Classic Macaroni and Cheese
"It's crucial to cook the pasta until tender--just past the "al dente" stage. In fact, overcooking is better than undercooking the pasta. Whole, low-fat, and skim milk all work well in this recipe. The recipe can be halved and baked in an 8-inch-square, broilersafe baking dish. If desired, offer celery salt or hot sauce (such as Tabasco) for sprinkling at the table...."
INGREDIENTS
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For the Bread Crumb Topping:
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6 slices of white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
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3 tablespoons unsalted butter (cold), cut into 6 pieces
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For the Pasta and Cheese:
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1 pound elbow macaroni
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1 tablespoon table salt
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5 tablespoons unsalted butter
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6 tablespoons all-purpose flour
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1 1/2 teaspoons mustard powder
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1/4 teaspoon cayenne pepper (optional)
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5 cups milk
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8 ounces monterey jack cheese shredded (2 cups)
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8 ounces sharp cheddar cheese shredded (2 cups)
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1 teaspoon table salt
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