Macaroni and Cheese (Cheddar, Gruyère, Colby)

An epic, classic Baked Mac and Cheese. Perfect in every way, this has a glorious cheesy sauce (three different cheeses for depth of flavour), and a beautiful crunchy, garlic and Parmesan buttery topping. A great dish for serving at gatherings because it won't dry out and go stodgy because of the extra step of tossing the macaroni in butter (stops it from bloating) and because it's extra saucy straight out of the oven.

Topping:
8 slices white sandwich bread, torn into pieces
6 cloves garlic, minced
6 Tbsp. unsalted butter
1 tsp. kosher salt
½ tsp. black pepper, freshly ground
5 Tbsp. Parmesan cheese, grated

Macaroni and Cheese:
1 lb medium-sized pasta shells
1 tsp. olive oil
½ cup unsalted butter
5 Tbsp. all-purpose flour, unbleached
5 cups whole milk
3 cups (12 oz) cheddar cheese, shredded
3 cups (12 oz) Gruyère cheese, shredded
3 cups (12 oz) American or colby cheese, diced small
2 tsp. kosher salt
¼ tsp. black pepper, freshly ground
¼ tsp. cayenne pepper

Preheat the oven to 425°F (220°C, Gas Mark 7). Grease a 9x13" baking dish with butter.

For the Topping:
In a food processor, process the bread until it forms fine crumbs (you should have about 4 cups crumbs). In a large skillet, heat the butter over medium-low heat. When it foams, add the garlic and cook, stirring, until the garlic is fragrant but not browned, 1-2 minutes. Add the bread crumbs, increase the heat to medium, and cook, stirring frequently, until toasty and browned, 7-9 minutes. Stir in the salt and pepper, remove from the heat, and transfer to a large plate to cool for 5 minutes. Stir in the Parmesan cheese.

For the Macaroni and Cheese:
In a large pot of salted boiling water, cook the pasta according to the al dente directions on the package (if not included, cook for one minute less than called for). Drain, rinse, and toss with the vegetable oil to prevent sticking.

In a large saucepan or Dutch oven, heat the butter over medium-high heat until melted. Add the flour and cook, constantly whisking, until it turns a light and toasty brown color, 3-6 minutes. Gradually add the milk while whisking, then increase the heat to high and bring it to a boil. Reduce the heat to medium and cook, whisking, until it thickens, 4-5 minutes. Add the cheeses, a few handfuls at a time, and whisk the sauce until smooth. Whisk in the salt, black pepper, and cayenne. Stir in the cooked pasta, and season to taste with more salt and pepper.

Pour the mixture into the buttered baking dish and spread the bread crumbs evenly over the top. Bake until the topping is browned and crisp and the cheese is bubbling, about 8-10 minutes. Leftovers can be stored, covered, in the refrigerator for up to 4 days.

Makes 8-10 servings.

Cook's Notes:
The original recipe calls for ¾ tsp. or more cayenne pepper, but feel free to ramp it up if you like more heat.