1 lb elbow macaroni
1 teasp salt
5 Tablsp unsalted butter
6 Tablsp all purpose flour
1 1/2 teasp powdered mustard
1/4 teasp cayenne
5 cups milk
8 oz(2 cups) shredded Monterey Jack cheese
8 oz(2 cups) shredded cheddar cheese
6 slices good quality white bread- shreaded into rough pieces
3 Tablsp unsalted butter
place the the shreaded bread pieces into a food processor pulse with 3T butter to make 1/8" size bread crumb topping.
cook the Macaroni in salted water til soft. Remove from water & put aside.
In a soup pot melt 5T butter, adding flour, cayenne & mustard - stir on medium heat til slightly browned. Slowly whisk in cold milk so that no lumps form. When boiling, reduce heat & allow to thicken to a heavy cream consistency.
Remove from heat & add the cheese plus 1teasp salt and stir til all melted. Add the precooked macaroni.
put back on medium heat, stirring constantly til the mix starts to steam.
Transfer into a 9x13" baking dish- sprinkle with the premade bread topping.
Place in an oven under the broiler til golden brown or
PLACE ON A PLATESETTER or PIZZA STONE IN THE BGE @ 450°F and cook til golden brown.