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Macaroni Cheese 67

Macaroni Cheese 67 is built on White Bread Torn Into Rough, Unsalted Butter Cut Into, Unsalted Butter, All Purpose Flour, and Powdered Mustard. Scale it up or down for the number of people at the table.

Ingredients

• 6 slice
• 3 tbsp
• 5 tbsp
• 6 tbsp
• 1 1/2 tsp
• 1/4 tsp
• 5 cup
• 8 oz
• 8 oz

Method (preview)

1. 1

   Adjust oven rack to lower-middle position and heat broiler.

2. 2

   Bring 4 quarts salted water to boil in Dutch oven over high heat.

3. 3

   Add macaroni, cook until pasta is tender.

4. 4

   Drain pasta and set aside in colander.

5. 5

   In empty Dutch oven, heat butter over medium-high heat until foaming.

6. 6

   Add flour, mustard, and cayenne and whisk well to combine.

7. 7

   Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute.

8. 8

   Gradually whisk in milk, bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken).

9. 9

   Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.

10. 10

    Transfer mixture to broiler-safe 9-by 13-inch baking dish and sprinkle evenly with bread crumbs.

11. 11

    Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning.

12. 12

    Cool about 5 minutes, then serve.