Classic Macaroni & Cheese

(From Cooks Illustrated)

Serves 6 to 8, or 10 to 12 as a side. I've taken this to potlucks where there are kids and it's a hit.

Ingredients:

Bread Crumb Topping:

• 6 slices white sandwich bread, torn into rough pieces
• 3 tablespoons butter, cut into 6 pieces

Pasta & Cheese:

• 1 pound elbow macaroni
• 1 tablespoon salt
• 5 tablespoons butter
• 6 tablespoons flour
• 1 1/2 teaspoons powdered mustard
• 1/4 teaspoon cayenne pepper (optional)
• 5 cups milk (whole, low-fat or skim work fine)
• 8 ounces Monterey Jack cheese, shredded (2 cups)
• 8 ounces sharp cheddar cheese, shredded (2 cups)
• 1 teaspoon salt

Instructions:

1. For the breadcrumbs: Pulse bread and butter in a food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.
2. For the past and cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in a dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain and set aside in a colander.
3. 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; bring mixture to boil, 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 cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
4. Transfer mixture to broiler-safe 9-by-13 inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are brown. Cool 5 minutes and serve