Macaroni and Cheese

When I have a craving for macaroni and cheese, I am perfectly happy with a blue box of Kraft. I don't know exactly what it is, but I love the stuff! Last week for book club, however, I made a slightly more sophisticated macaroni and cheese that turned out to be delicious! Here is the recipe:

Ingredients:

• 6 slices bread
• 3 T butter
• 1 lb. elbow macaroni
• 5 T butter
• 6 T flour
• 1 1/2 t. dry mustard
• 1 t. salt
• 1/4 to 1/2 t. cayenne pepper
• 5 c. milk
• 1 lb. shredded cheese, 1/2 extra sharp cheddar, 1/2 monterrey or colby jack

Instructions:

Pulse 6 slices of bread and 3 T butter in a food processor until it is your desired crumb size (fine-ish crumbs). Set aside.

Boil approximately 4 qt. water; Add 1 T salt to the water. Add 1 lb. elbow macaroni, and cook for about 6 minutes, until the pasta is just before al dente (slightly under-cooked, the pasta will cook some more once it is in the sauce).

Drain the pasta, and using the same pot you made the pasta in, melt 5 T butter over medium heat. Whisk in 6 T flour, getting rid of any lumps that may form. Cook for about 2 minutes until the mixture turns a tawny color. Whisk in 1 1/2 t. dry mustard, 1 t. salt, and 1/4 to 1/2 t. cayenne pepper. Then, whisk in 5 c. milk. Turn heat up a little, and bring to a boil, stirring periodically. Once mixture comes to a boil, reduce heat to medium and cook until thick, about 2-5 minutes. Then, stir in 1 lb. of shredded cheese a little at a time. I used 1/2 lb. of extra sharp cheddar, and 1/2 lb. colby jack. Stir in the drained pasta, and let it cook on medium-low heat for about 5 minutes. Transfer to a 9X13 broiler-safe baking dish and top with bread crumb mixture. Place under the broiler for 2 minutes, with the dish on the lower oven rack.

Enjoy!