Classic Macaroni and Cheese

I have been wanting to make homemade macaroni and cheese for years now. However, I was always a little afraid. That sounds weird, but potluck meals have scarred me when it comes to mac and cheese. That dry noodle mass topped with a layer of thick fake cheese...it gives me nightmares :) The world of food blogs always has so many fantastic-looking mac and cheese recipes, so I decided to make this one for a friend whose mother passed away. I thought some comfort food might help, so I whipped it up. It was amazing. It is very creamy, and not dry at all. I definitely won't make it often because it isn't exactly healthy, but it's a fantastic recipe to have on hand. Here are some pics:

Makes me want to lick the computer screen :)

Important Tip: When making mac and cheese and other cheesy casseroles, you don't want to buy pre-shredded cheese. This type of cheese has an anti-caking agent that will make your dish turn out starchy. You want to buy a block of cheese and shred it yourself. Now, onto the good stuff...

For the bread crumb topping:
2 tbsp. unsalted butter
¾ cup panko bread crumbs
1 tsp. dried parsley
Salt and pepper

For the pasta:
1 lb. pasta shapes
6 tbsp. unsalted butter
2 cloves garlic, minced
1 tsp. dry mustard
¼ tsp. cayenne pepper
6 tbsp. all-purpose flour
2¼ cups low-sodium chicken broth
3½ cups milk
1 lb. colby jack cheese, shredded
8 oz. extra sharp cheddar cheese, shredded
Ground black pepper

To make the bread crumb topping, melt the butter in a medium skillet over medium heat. Add in the panko and cook, stirring frequently, until the bread crumbs are a light golden brown. Remove from the heat and stir in the parsley. Season with salt and pepper to taste. Set aside to cool.

Preheat the oven to 400˚ F. Bring a large pot of salted water to boil. Add the pasta to the water and cook just until it begins to soften, about 5 minutes. Drain the pasta and leave in the colander. Return the pot to the heat. Melt the butter over medium-high heat. Stir in the garlic, dry mustard, and cayenne, cooking just until fragrant, about 30-60 seconds. Whisk in the flour and cook, stirring constantly, until golden, about 1 minute. Whisk in the chicken broth and milk and continue to heat, stirring frequently, until the mixture bubbles and thickens slightly, about 10 minutes. Remove from the heat. Stir in the cheeses, whisking until completely melted. Season with salt and pepper to taste. Stir the drained pasta into the cheese sauce.

Pour the pasta and cheese mixture into a lightly greased 9 x 13″ baking dish. Sprinkle with the bread crumb topping.* Bake 30-35 minutes, until the sauce is bubbling and the bread crumbs are golden brown. (You may want to place a baking sheet on the rack underneath the baking dish to catch any sauce that bubbles over.)

Source: Annie's Eats, originally from Cooks Illustrated