Shamelessly stolen and adapted from Cooks Illustrated:
Ingredients
1 1/2 c. water
1 c. milk
8 oz elbow macaroni (about 2 cups)
4 oz American Cheese, shredded
4 oz extra-sharp cheddar, shredded (1 cup)
1/2 t Dijon Mustard (optional)
Small pinch cayenne pepper (optional)
1-2 T adobo sauce from a can of chilis in adobo sauce (2T is quite a lot)
1/3 c bread crumbs
1 T olive oil
1/8 - 1/4t each salt and pepper
2 T grated parmesan cheese
Preparation
Cut:
4 oz American Cheese
4 oz extra-sharp cheddar
into 1 x 1 x 4 logs and shread (separately) in cuisinart.
Boil:
1 1/2 c. water
1 c. milk
together; add:
8 oz elbow macaroni (about 2 cups)
macaroni and reduce heat to medium low. Cook, stirring, until slightly past al dente, 6 - 8 min.
Stir in, stirring until cheese melts over low heat:
shredded american cheese,
1/2 t Dijon Mustard (optional)
Small pinch cayenne pepper (optional)
1-2 T adobo sauce from a can of chilis in adobo sauce (2T is quite a lot)
Off heat, stir in
shredded cheddar
until evenly distributed but not melted; cover and let stand for 5 minutes.
Meanwhile, combine:
1/3 c bread crumbs
1 T olive oil
1/8 - 1/4t each salt and pepper
in skillet until wetted out. Cook until evenly browned, 3 to 4 minutes.
Off heat, sprinkle Parmesan over breadcrumb mixture and stir to combine.
Stir macaroni until sauce is smooth; serve warm, topped with the breadcrumb mix at the last minute.