Classic Macaroni & Cheese

Bread Crumb Topping
6 slices of bread (I've used white or wheat) torn into rough pieces
3 Tbsp. cold unsalted butter, cut into pieces

Pasta and Cheese
1 (16 oz.) package elbow macaroni
1 Tbsp. plus 1 tsp. salt
5 Tbsp. unsalted butter
6 Tbsp. all-purpose flour
1 1/2 tsp. powdered mustard
1/4 tsp. cayenne (optional)
5 cups milk
8 oz. Monterey Jack cheese, shredded (2 cups)
8 oz. sharp cheddar cheese, shredded (2 cups)
1/2 package Velveeta or store brand cheese brick

1. For the bread crumbs: pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses.  Set aside.
2. For the pasta and cheese: adjust oven rack to lower-middle position and heat broiler.  Bring 4 quarts water to boil in Dutch oven over high heat.  Add macaroni and 1 tablespoon salt; cook until pasta is tender.  Drain pasta and set aside in colander.
3. In now-empty Dutch oven, heat butter over medium-high heat until foaming.  Add flour, mustard and cayenne (if using) and whisk well to combine.  Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute.  Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken).  Reduce heat to medium and summer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.  Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted.  Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
4. Transfer mixture to broiler-safe (metal) 9x13 baking dish and sprinkle evenly with bread crumbs.  Broil until crumbs are deep golden brown, 3-5 minutes., rotating pan if necessary for even browning.  Cool about 5 minutes, then serve.

This is one of my family's favorite meals.  It is so easy to make (my 11 year old daughter basically made this all by herself last night). 

Our family of 4 can get 3 dinners (plus a few lunches) out of this one batch.