Macaroni and Cheese with Garlic Bread Crumbs, Plain and Chipotle
Serves 8 adults plus 10 children as part of a buffet
We make half of this mac ‘n’ cheese plain, for kids, and into the other half we stir some chipotle chiles to give it a grown-up kick.
For bread crumbs:
2 tablespoons unsalted butter
2 tablespoons olive oil
2 large garlic cloves, finely chopped
2 cups coarse fresh bread crumbs
2 to 3 tablespoons chopped chipotle chiles in adobo
1/2 stick unsalted butter
1/2 cup all-purpose flour
3 cups whole milk
2 cups heavy cream
1 tablespoon dry mustard
1 pound macaroni
2 pounds extra-sharp Cheddar (preferably white), grated
Make bread crumbs: Heat butter and oil in a 10-inch heavy skillet over
moderate heat until foam subsides, then cook garlic and bread crumbs,
stirring, until crumbs are golden. Transfer to paper towels to drain and
season with salt.
Make macaroni: Preheat oven to 350°F. Chop chipotles.
Melt butter in a 3- to 4-quart saucepan over moderate heat, then add flour
and cook, whisking, 1 minute. Gradually whisk in milk, cream, and mustard
and simmer, whisking occasionally, 3 minutes.
Cook macaroni in a 6- to 7-quart pot of boiling salted water until just
tender. Drain in a colander and transfer to a large bowl. Stir in white
sauce, cheese, and salt to taste.
Fill a 1 1/2-quart shallow casserole with half of macaroni mixture. Stir
chipotles into remaining macaroni. Spoon into another 1 1/2-quart shallow
casserole and sprinkle both with bread crumbs. Bake casseroles in middle of
oven 30 minutes, or until bubbly.