Creamy Homestyle Macaroni and Cheese

1. Breadcrumb Topping

Adjust oven rack to lower-middle position and preheat broiler. In a food processor, pulse bread and 2 tablespoons of chilled butter until coarsely ground, for about 7 to 10 pulses; set aside.

2. Cook Pasta

Bring 4 quarts of water to a rolling boil in a large Dutch oven. Add elbow macaroni and 1 tablespoon salt. Cook, stirring frequently, until macaroni is tender. Drain and transfer to a colander. Set aside.

3. Cheese Sauce

In the now-empty Dutch oven, melt the remaining 5 tablespoons of butter over medium-high heat. Stir in flour, dry mustard, cayenne pepper, and 1 teaspoon of salt. Cook for 1 minute, stirring constantly. Gradually whisk in milk until the mixture is smooth. Bring to a boil, then reduce heat to medium. Continue to cook, whisking occasionally, until thickened to the consistency of heavy cream, about 5 minutes. Remove from heat. Whisk in both Monterey Jack and sharp cheddar cheeses until fully melted and smooth. Fold in the cooked macaroni, stirring until well coated and the mixture is steaming, about 6 minutes on medium-low heat.

4. Broil

Transfer the macaroni mixture into a 13 by 9-inch broiler-safe baking dish. Evenly sprinkle the breadcrumb mixture on top. Broil until the crumbs are a deep golden brown, about 3 to 5 minutes, watching closely and rotating the dish for even browning. Let the dish rest for 5 minutes before serving.