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This Simple Macaroni and Cheese Recipe Is the Gateway to Your Own Custom Bowl of Gooey Goodness
Ingredients
  • subheading: FOR THE TOPPING:
  • 5 slices good-quality white sandwich bread (about 5 ounces total), torn into rough pieces (about 4 ½ cups)
  • 4 tablespoons (½ stick) cold, unsalted butter, cut into 8 equal pieces
  • subheading: FOR THE PASTA AND CHEESE:
  • 1 pound dried elbow macaroni or other small, shaped pasta
  • 1 tablespoon plus 1 teaspoon salt
  • 5 tablespoons unsalted butter
  • 6 tablespoons flour
  • 1 1⁄2teaspoons powdered mustard
  • 1 ⁄4teaspoon cayenne pepper (optional)
  • 5 cups whole, low-fat or nonfat milk, warmed or at room temperature
  • 8 ounces Monterey Jack cheese, shredded (2 cups)
  • 8 ounces sharp cheddar cheese, such as Cabot Smooth Sharp, shredded (2 cups)
  • Step 1
Steps
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