We ate it as part of my husband’s birthday feast this year. The recipe was adapted from The New Best Recipe All-New Edition from the Editors of Cook’s Illustrated.
Yield: one 9×13-inch casserole: Serves 6 to 8 as a main course or 10 to 12 as a side dish The original recipe also notes that the recipe can be halved and baked in an 8-inch square baking dish. 6 slices (about 6 ounces) good-quality white sandwich bread, torn into rough pieces (I used Trader Joe’s Sourdough sandwich bread).3 T cold unsalted butter, cut into 6 pieces.1 pound elbow macaroni (I used Trader Joe’s).Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Add the cooked macaroni and the pasta water and stir well. 5 cups milk (whole, low-fat, or skim okay)(I used 3 cups whole and 2 cups low-fat). Off the heat, add the Gruyere, Cheddar, salt and pepper to taste and nutmeg.8 oz Monterey Jack cheese, shredded (2 cups).Start the cheese sauce Melt half of the butter with the flour in a skillet. 8 oz sharp cheddar cheese, shredded (2 cups). Cook the pasta with salt, drain, and cool.In the bowl of a food processor, pulse the bread and butter until the crumbs are no larger than 1/8-inch, about 10 to 15 pulses.Adjust an oven rack to the lower-middle position and heat the broiler.Place a 9×13-inch broiler safe baking dish on a rimmed baking sheet.(I also covered the enameled handles of my baking dish with foil to protect them from the heat of the broiler.)
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