2 ½cupswhole milkwarmed in the microwave for 2-3 minutes.
4ouncesMonterey Jack cheeseabout 1 cup, shredded
4ouncescheddar cheeseabout 1 cup, shredded
Instructions
Adjust your oven rack to the lower-middle position and preheat the broiler.
Pulse bread, 1 1/2 tablespoons chilled butter (cut into small cubes) and parsley in a food processor to coarse crumbs. Set aside.
Fill a medium saucepan with water and bring to a boil. Add 1 teaspoon salt. When salt is dissolved, add macaroni. Boil, stirring occasionally until macaroni is tender -- just past al dente. Drain pasta. Set aside.
Meanwhile, melt remaining butter in a small saucepan over medium heat. Add flour, mustard, remaining salt and cayenne pepper. Cook over medium heat, stirring constantly while flour mixture bubbles, about 1 minute. Add milk a little at a time, whisking constantly and scraping bottom and corners of the pan until thickened - about 5-7 minutes. Remove from heat and add the grated cheeses, stirring until completely melted and incorporated into the sauce.
Add macaroni to the cheese sauce and stir to combine.
Transfer the macaroni and cheese into an 8x8 casserole dish or individual 1/2 or 3/4 cup ramekins (depends on how much you want per serving) set on top of a baking sheet. Top with breadcrumbs and put under the broiler for 3 to 5 minutes, until golden brown. (Keep an eye on this step - you don't want it to get away from you!)
Remove from oven and let cool for a few minutes before serving.
Notes
In the past I've made my bechamel thicker than what they've called for here, but what I found by following their recipe, is that even though the white sauce seems thin -- after the cheese is added and then incorporated into the macaroni, it thickens nicely and produces the perfect consistency for the cheese sauce.