some comfort food

I've been a little overindulgent with our menu recently, cramming in all of our rich favorites before Lent.  We need just a little comfort right now, don't we?  An adapted Cooks Illustrated recipe turned out really well last night, so I'm sharing it here.  It seemed so strange, though, to be cooking up delicious and plentiful food for my family with the news playing in the background.  Lord, have mercy on all those who are suffering.

Family-style Mac and Cheese (makes enough for a crowd of hungry teenagers)

Topping:

1/2 c. breadcrumbs (I used Italian style because it's what I had)
a dollop of butter for toasting them

Pasta and Cheese:

2# elbow macaroni, cooked in salted water until slightly more tender than al dente
10 T. butter
12 T. flour

1 T. powdered mustard

1/2 t. cayenne

8 c. milk

12 oz bag of Mexican blend of shredded cheese (I used this one)

16 oz of sliced American cheese

Directions:

In giant dutch oven, heat butter until foaming and add flour, mustard and cayenne.  

Whisk about one minute, until fragrant and golden.  

Whisk in milk gradually and bring to boil, whisking the whole time.

Reduce heat and simmer until thickened.  Consistency should be like heavy cream.

Remove from heat and melt in all cheese.

Add pasta and cook over med-low heat, stirring constantly.  Cheese sauce should thicken a little and the pasta be completely heated.

Melt dollop of butter in saucepan and add breadcrumbs, stirring constantly until golden.

Top pasta with breadcrumbs and serve.

Have a beautiful weekend, friends!  Take time to love your people just a little more.