Make-Ahead Creamy Macaroni and Cheese

• 4 slices hearty white bread, torn into pieces
• 1/4 cup grated Parmesan cheese
• 1 garlic clove, minced
• 8 tablespoons (1 stick) unsalted butter, melted
• Salt and Pepper
• 1 pound elbow macaroni
• 6 tablespoons all-purpose flour
• 1 teaspoon dry mustard powder
• 1/8 teaspoon cayenne pepper
• 4 1/2 cups low-sodium chicken broth
• 1 1/2 cups heavy cream
• 4 cups shredded colby cheese
• 2 cups shredded extra-sharp cheddar cheese

Instructions

1. 1

   Process Topping - Pulse bread, Parmesan, garlic and 2 Tbsp. butter in food processor until coarsely ground. Divide crumb mixture between 2 zip-lock freezer bags and freeze.

2. 2

   Cook pasta - Bring 4 quarts water to boil in large pot.

3. 3

   Add 1 Tbsp. salt and macaroni and cook until barely softened, about 3 minutes.

4. 4

   Drain pasta, then spread out on rimmed baking sheet and let cool.

5. 5

   Make Sauce -

6. 6

   Heat remaining butter, flour, mustard, and cayenne in empty pot over medium-high heat, stirring constantly, until golden and fragrant, about 2 minutes. Slowly whisk in broth and cream and bring to boil. Reduce heat to medium and simmer until slightly thickened, about 15 minutes. Off heat, whisk in colby, cheddar, 1 tsp. salt and 1/2 tsp. pepper until smooth.

7. 7

   Freeze - Stir cooled pasta into sauce, breaking up any clumps, until well combined. Divide pasta mixture between two 8-in square microwaveable baking dishes. Cool to room temperature. Wrap dishes tightly with plastic, cover with foil, and freeze for up to 2 months.

8. 8

   Bake - Preheat oven to 375 degrees F.

9. 9

   Remove foil from casserole and reserve. Microwave casserole until mixture is thawed and beginning to bubble around the edges; 7 to 12 minutes, stirring and replacing plastic halfway through cooking. Discard plastic and cover plan with reserved foil.

10. 10

    Bake 20 minutes, then remove foil and sprinkle with 1 bag frozen bread crumbs. Continue to bake until crumbs are golden brown and crisp, about 20 minutes longer.

11. 11

    Let cool 10 minutes.