Chipotle Macaroni and Cheese with Garlic Bread Crumbs

2 tablespoons unsalted butter
2 tablespoons olive oil
2 large garlic cloves, finely chopped
2 cups coarse fresh bread crumbs

1/2 stick unsalted butter
1/2 cup all-purpose flour
3 cups whole milk
2 cups heavy cream
1 tablespoon dry mustard
1 pound macaroni
2 pounds extra-sharp Cheddar, grated
4 tablespoons chipotle chiles in adobo, pureed

Heat butter and oil in a 10-inch heavy skillet over moderate heat until foam subsides, then cook garlic and bread crumbs, stirring, until crumbs are golden.  Transfer to paper towels to drain and season with salt.

Heat oven to 350 F.  Melt butter in a 3- to 4-quart saucepan over moderate heat, then add flour and cook, whisking, 1 minute.  Gradually whisk in milk, cream, and mustard and simmer, whisking occasionally, 3 minutes.

Cook macaroni in a 6- to 7-quart pot of boiling salted water until just tender.  Drain in a colander and transfer to a large bowl.  Stir in white sauce, cheese, chipotles, and salt to taste.  Fill a 3-quart shallow casserole dish with macaroni mixture.  Sprinkle with bread crumbs.  Bake in middle of oven for 30 minutes or until bubbly.

(Macaroni and cheese may be made 2 days ahead, put into casserole, cooled completely, and chilled, covered.  Do not add bread crumbs until ready to bake.  Baking may take longer than 30 minutes.)


Serves 8 to 10.

From Gourmet