Baked Mac N’Cheese

Directions

1. Heat ¼ cup butter in a skillet over medium heat; add breadcrumbs. Cook and stir until breadcrumbs are toasted, 2 to 4 minutes. Remove skillet from heat.
2. Place an oven rack in the middle position and preheat the oven to 400 degrees F.
3. Cook the pasta in a pot according to the instructions on the package until al dente (slightly not done). Drain the pasta and leave it in the colander.
4. Wipe the pot dry to remove any excess water; add 6 tablespoons butter and return to medium heat until melted.
5. Mix garlic and dry mustard together in a small bowl; add to the melted butter. Cook and stir until fragrant, about 30 seconds.
6. Add flour to butter-mustard and cook, stirring constantly, until roux is golden, about 1 minute.
7. Slowly whisk chicken broth and milk into roux; bring to a simmer and cook, whisking often, until large bubbles form on the surface and the mixture is slightly thickened, 5 minutes. Remove the pot from heat and gradually whisk cheddar cheese into roux mixture until completely melted and cheese sauce is smooth, 5 to 7 minutes.
8. Season cheese sauce with salt and pepper to taste.
9. Add drained pasta to the cheese sauce and stir, breaking up any clumps, until well combined; pour into a 9 x 13″ baking dish and sprinkle buttery bread crumbs over the top.
10. Bake until golden brown and bubbling around the edges, approximately 20 minutes. Remove from the oven and cool for 10 minutes before serving.
11. Adapted from America’s Test Kitchen.