Mac and Cheese with Garlicky Breadcrumbs

Ingredients

For the breadcrumb topping:

• 6 slices white sandwich bread, torn into pieces
• 6 cloves garlic, minced or pressed
• 4 tbsp. unsalted butter
• ½ tsp. kosher salt
• ¼ tsp. freshly ground black pepper
• 3 tbsp. freshly grated Parmesan cheese

For the mac and cheese: 

• 1 lb. pasta shapes or shells
• 1 tsp. olive oil
• 8 tbsp. unsalted butter
• 5 tbsp. all-purpose flour
• 5 cups whole milk
• 3 cups grated cheddar cheese
• 3 cups grated Gruyere (or similar) cheese
• 2½ cups grated colby cheese
• 2 tsp. kosher salt
• ¼ tsp. freshly ground black pepper
• ¾ tsp. ground cayenne pepper, or more to taste

Directions

• To make the breadcrumb topping, in a food processor, process the bread pieces until it has become medium-fine crumbs. (You should have about 3 cups.) In a large skillet, melt the butter over medium-low heat. When it foams, add the garlic and cook, stirring, until the garlic is very fragrant but hasn’t browned, about 1-2 minutes. Add the bread crumbs to the pan and increase the heat to medium. Cook, stirring often, until toasty and browned, about 7-9 minutes. Stir in the salt and pepper. Remove from the heat and transfer to a large plate to let cool. Stir in the grated Parmesan.
• Bring a large pot of water to boil. Cook the pasta according to the package directions, reducing the cooking time by one minute. Drain, rinse, and toss with the oil to prevent sticking.
• In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the flour and cook, whisking constantly, until it is a light golden brown, about 5 minutes. Gradually add the milk a little bit at a time, whisking each addition until incorporated before adding more. You will add it more slowly at first and then in larger portions toward the end. Reduce the heat to medium and cook, whisking, until the mixture bubbles and thickens, about 4-5 minutes. Add the cheeses a handful at a time, stirring until smooth and well incorporated. Whisk in the salt, black pepper and cayenne pepper.
• Stir the pasta into the pot with the cheese sauce. Taste and adjust seasonings as necessary. Pour the mixture into two or three 8x8 baking pans. Top with the bread crumb mixture. Cover with plastic wrap and then aluminum foil and slide into a gallon ziploc bag.  Freeze.
• When ready to bake:  Thaw.  Heat the oven to 425˚ F.  Bake uncovered until the topping is browned and crisp and the sauce is bubbling, about 20-30 minutes.

Adapted from Annie's Eats