Found it!

I found it!  My family is having a big get-together this weekend, and I have been searching for a baked macaroni and cheese recipe that I actually like.  You see, I love macaroni and cheese, but I have never really liked the baked versions much. They're always too dry for my tastes.  

I tried a recipe from a trusted blog recently, and I was highly disappointed.  I knew I didn't want to make that one for my extended family.  So, I decided to try a different one from another blog that I frequent.  I invited my friend Danielle over, and we gave it a try.  This one was excellent!  It was cheesy and comforting, and the cayenne pepper added just the right amount of heat.  Thanks for your help stirring, Danielle :-)

Classic Mac and Cheese

Ingredients:

2 tablespoons unsalted butter

3/4 cup panko bread crumbs

1 teaspoon dried parsley

Salt and pepper

1 pound pasta shapes

6 tablespoons unsalted butter

2 cloves garlic, minced

1 teaspoon dry mustard

1/4 teaspoon cayenne pepper

6 tablespoons all-purpose flour

2-1/4 cups low-sodium chicken broth

3-1/2 cups milk

1 pound colby jack cheese, shredded

8 ounces extra sharp cheddar cheese, shredded

Salt and ground black pepper

Directions:

1.  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.

2.  Preheat the oven to 400 degrees.  Bring a large pot of salted water to a 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.

3.  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.

4.  Pour the pasta and cheese mixture into a lightly greased 9" x 13" baking dish.  Sprinkle with the bread crumb topping.  

5.  Bake 30-35 minutes, until the sauce is bubbling and the bread crumbs are golden brown.  -OR-  Wrap dish tightly with foil and refrigerate for up to 2 days.  To serve, bake covered at 400 degrees until the filling is hot throughout, about 40-45 minutes.  Remove the foil and continue to bake until the breadcrumbs are crisp, 15-20 minutes more.    

Source:  Annie's Eats; http://annies-eats.net