Ingredients:
6 Slices bread, white torn in rough pieces
1.5 Teaspoons mustard, dry
5 Cups milk, whole
Optional Ingredients:
0.25 Teaspoon pepper, cayenne Add to shopping list |
Directions:
Pulse the bread and butter in a food processor until the crumbs are no larger than 1/8-inch, ten to fifteen 1-second pulses. Set aside.
Adjust an oven rack to the lower-middle position and heat the broiler. Bring 4 quarts water to a rolling boil in a stockpot. Add 1 tablespoon of the salt and the macaroni and stir to separate the noodles. Cook until tender, drain, and set aside.
In the now-empty stockpot, heat the butter over medium-high heat until foaming. Add the flour, mustard, cayenne (if using), and remaining 1 teaspoon salt and whisk well to combine. Continue whisking until the mixture becomes fragrant and deepens in color, about 1 minute. Whisking constantly, gradually add the milk; bring the mixture to a boil, whisking constantly (the mixture must reach a full boil to fully thicken), then reduce the heat to medium and simmer, whisking occasionally, until thickened to the consistency of heavy cream, about 5 minutes. Off the heat, whisk in the cheeses until fully melted. Add the pasta, ham and peas and cook over medium-low heat, stirring constantly, until the mixture is steaming and heated through, about 6 minutes.
Transfer the mixture to a broiler-safe 13 by 9-inch baking dish and sprinkle with the bread crumbs. Broil until deep golden brown, 3 to 5 minutes. Cool 5 minutes, then serve. |
