Baked Macaroni and Cheese from the home of Mary Madeline Whittinghill

8 Tbs. (1 stick) unsalted butter
2 cups fresh breadcrumbs
1 lb. (16 ounces) elbow macaroni  Note:  I usually use 32 ounces because using 16-ounce is soupier than we prefer.
1 tsp. dry mustard, dissolved in 1 tsp. water
¼ tsp. cayenne pepper
6 Tbs. all-purpose flour
3 ½ cups whole milk (Skim milk works fine, but whole makes it creamier)
1 ¾ cups low-sodium chicken broth
1 lb. Colby cheese, shredded (4 cups)
8 ounces extra-sharp cheddar cheese, shredded (2 cups)
Pepper

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Melt 2 Tbs. of the butter and toss with the breadcrumbs. (Breadcrumbs are optional)
2. Bring 4 quarts water to a boil in a large pot for the macaroni. Stir in 1 Tbs. salt and the macaroni and cook until almost tender but still firm to the bite. Drain the macaroni and leave it in the colander.
3. Wipe the pot dry, add the remaining 6 Tbs. butter, and melt over medium heat. Stir in the mustard mixture, and cayenne.
4. Cook until fragrant, about 30 seconds.
5. Stir in the flour and cook until golden, about 1 minute.
6. Slowly whisk in the milk and broth. Bring to a simmer.
7. Cook, whisking often, until the mixture is slightly thickened, about 6 minutes.
8. Off the heat, whisk in the Colby and cheddar until completely melted. Season with salt and pepper to taste.
9. Stir in the drained macaroni, breaking up any clumps until well combined.
10. Pour into a 9” x 13”-inch dish. Sprinkle evenly with the breadcrumbs (optional).
11. Bake until golden brown and bubbling around the edges, 25-30 minutes. Let cool for 10 minutes before serving.

 

TO MAKE AHEAD:

1. Assemble the casserole as directed through step 6, but do not sprinkle with the buttered breadcrumbs or bake.
2. Store in the refrigerator, wrapped tightly in plastic wrap, for up to 3 days before serving.
3. The casserole can also be frozen, wrapped in an additional layer of foil, for up to 2 months.
4. Allow the macaroni and cheese to sit at room temperature for 1 hour before baking. (If frozen, thaw in the refrigerator for at least 24 hours before letting it sit at room temperature.)