Homemade Macaroni and Cheese

I love macaroni and cheese but the boxed stuff tastes yucky and the homemade recipes take forever! So while watching America's test kitchen I spotted this recipe. I decided to try it and its delicious! This recipe is easy, fast, and yummy! Its got great flavor and smells delicious! Caution: You'll never eat the box stuff again!

Em’s favorite Macaroni and Cheese:

Ingredients

• 3 slices White bread, torn into rough pieces 
• 1.5 tablespoons unsalted butter, cut into 6 pieces ( cold) 
• 3 cups elbow macaroni 

• 2.5 tablespoons unsalted butter 
• 3 tablespoons flour 
• 1/2 teaspoons mustard powder 
• 2 1/2 cups milk 
• 2 1/2 cups shredded cheddar cheese 

Directions:

1. For the bread crumbs: 
2. Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses and set aside. 
3. For the pasta and cheese: 
4. Adjust oven rack to lower-middle position and heat broiler. 
5. Bring 4 quarts water to boil in Dutch oven over high heat. 
6. Add macaroni and cook until pasta is tender; drain and set aside in colander. 
7. In now empty Dutch oven, heat butter over medium-high heat until foaming. 
8. Add flour, mustard and whisk well to combine. 
9. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. 
10. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). 
11. Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. 
12. Off heat, whisk in cheeses until cheeses are fully melted. 
13. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes. 
14. Transfer mixture to broiler safe 9 by 13" baking dish and sprinkle evenly with bread crumb mixture. 
15. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. 
16. Cool about 5 minutes, then serve.