Ben's Mac and Cheese

This is my husband's dish. It's adapted from a cook book called "Cover and Bake." Great title! I highly recommend picking it up.

It's very indulgent and is best suited for Super Bowl parties and ski weekends.

1 LB pasta (macaroni, corkscrews or shells work best)
6 TB unsalted butter
1 medium garlic clove, chopped (optional)
1 tsp dry mustard
1/2 tsp cayenne pepper
6 TB flour
1 3/4 cups chicken broth
3 1/2 cups whole milk
5 1/2 cups Colby cheese (16 oz)
2 1/2 cups sharp cheddar (8 oz)
1 cup unseasoned breadcrumbs (or make your own fresh breadcrumbs by pulsing 4 slices of white bread with a dash of melted butter in blender or food processor)
salt
ground black pepper

Preheat oven to 400 degrees

Bring pot of water to a boil with 1 TB salt, and cook pasta only to al dente. Remember, the pasta will soften more in the oven. Drain and set aside.

Use same pot and melt butter, then add garlic, cayenne, and mustard. Then add flour and let cook for 1 minute. Whisk in milk and chicken stock. Cook for 5 minutes and let come to a low boil. The mixture will thicken. Turn heat to low and stir in the cheese. Let cheese melt into sauce. Taste it, and add salt or pepper if needed.

Add pasta to sauce and mix, then pour into 9 x 13 baking dish. Sprinkle with breadcrumbs, and some fresh ground pepper.

Bake for 20 - 30 minutes at 350 degrees until golden brown.

Let sit for 10 minutes before serving. This is the hardest step :)


If you make this a day ahead, you'll want to take it out of the refrigerator 1 hour before putting in the oven. Cooking time will be longer, 40 - 50 minutes.