Baked Mac & Cheese
source: very lightly adapted from a recipe by America's Test Kitchen
6 Tablespoons unsalted butter, divided
2 cups breadcrumbs
1 pound elbow macaroni
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/4 teaspoon cayenne pepper
8 Tablespoons all-purpose flour
3 1/2 cups whole milk
1 3/4 cups low-sodium chicken broth
3 cups Colby cheese, shredded
1 cup Fontina cheese, shredded {if you don't have, you can substitute with Gruyere or additional Colby}
2 cups Extra-Sharp Cheddar Cheese, shredded
salt and pepper to taste
Preheat oven to 400 degrees Fahrenheit.
Melt 2 Tablespoons of the butter and toss with breadcrumbs. Set aside.
Cook elbow macaroni according to package instructions, cooking until just about al dente. Drain and set aside.
In a medium saucepan, melt the remaining 6 Tablespoons butter over medium heat. Stir in the mustard mixture and cayenne, cooking for 30 seconds, until fragrant. Stir in the flour, and cook until golden, stirring constantly, about 1 minute.
Slowly whisk in the milk and broth. Bring to a simmer. Cook, whisking often, until mixture is slightly thickened, about 6 minutes.
Remove from heat and whisk in cheeses. Season with salt and pepper to taste. Stir in the drained pasta, breaking up clumps until combined.
Pour into a 13x9" baking pan. Sprinkle the top evenly with breadcrumbs.
Bake until golden brown and bubbly around the edges, 25-30 minutes. Let cool 10 minutes before serving.