Baked Macaroni And Cheese

• 8 tablespoons unsalted butter
• 2 cups fresh bread crumbs
• 1 pound elbow macaroni
• 1 clove garlic, minced
• 1 teaspoon dry mustard, dissolved in 1 teaspoon water
• 1/4 teaspoon cayenne pepper
• 6 tablespoons all-purpose flour
• 3 1/2 cups whole milk
• 1 3/4 cups low-sodium chicken broth
• 1 teaspoon nutmeg
• 1 pound Colby cheese, shredded (4 cups)
• 8 ounces extra-sharp cheddar cheese, shredded (2 cups)
• Salt
• Black pepper, to taste

1. Adjust oven rack to the middle position and heat the oven to 400 degrees.
2. Melt 2 tablespoons of butter and toss with bread crumbs. Set aside.
3. Bring four quarts water to a boil in a large pot. Stir in 1 tablespoon salt and macaroni; cook until almost tender but still firm to the bite. Drain and set aside.
4. Wipe the pot dry, add the remaining six tablespoons butter and melt over medium heat.
5. Stir in garlic, mustard and cayenne. Cook until fragrant, about 30 seconds.
6. Stir in flour and cook until golden, about 1 minute.
7. Slowly whisk in milk and broth. Add nutmeg. Bring to a simmer. Cook, whisking often, until the mixture is slightly thickened, about 6 minutes.
8. Remove from heat, whisk in cheeses until completely melted.
9. Season with salt and pepper to taste. Stir macaroni until well combined.
10. Pour into a 9-by-13 baking dish. Sprinkle evenly with bread crumbs. Bake until golden brown and bubbling around the edges, 25 to 30 minutes.
11. Bread Crumbs
12. To make bread crumbs, use good quality white bread. Tear pieces of bread into quarters and pulse in food processor 8 or 9 times for coarse crumbs. One slice yields about 1 cup.

unsalted butter, bread crumbs, macaroni, clove garlic, dry mustard, ubc, allpurpose, milk, ube, nutmeg, colby cheese, cheddar cheese, salt, black pepper

Taken from www.epicurious.com/recipes/member/views/baked-macaroni-and-cheese-50074893 (may not work)