Classic Mac and Cheese

 This is by far one of our top 5 favorite recipes!  Maybe even Blake’s #1.

Bread Crumb Topping
6	slices white sandwich bread
3	tablespoons unsalted butter (cold), cut into pieces
Pasta and Cheese
1	pound elbow macaroni
1	tablespoon table salt
5	tablespoons unsalted butter
6	tablespoons all-purpose flour
1 1/2	teaspoons powdered mustard
1/4	teaspoon cayenne pepper (optional)
5	cups milk
8	ounces Monterey Jack cheese , shredded (2 cups)
8	ounces sharp cheddar cheese , shredded (2 cups)
1	teaspoon table salt

1. For the bread crumbs: Pulse bread and butter in food processor and set aside.

2. For the pasta and cheese: Boil 4 quarts of water; add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside.

3. In large saucepan (used to boil the noodles) 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 constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, 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 deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.