Macaroni and Cheese with Ham and Peas

Name: Macaroni and Cheese with Ham and Peas
Yield: Serves 6 to 8 as main dish, or 10 to 12 as a side
Ingredients: 6 slices, white sandwich bread (good-quality, about 6 ounces), torn into rough pieces; 3 tablespoons, unsalted butter (cold), cut into 6 pieces; 1 pound, elbow macaroni; 1 tablespoon, table salt; 5 tablespoons, unsalted butter; 6 tablespoons, all-purpose flour; 1 1/2 teaspoons, powdered mustard; 1/4 teaspoon, cayenne pepper (optional); 5 cups, milk (see note); 8 ounces, Monterey Jack cheese, shredded (2 cups); 8 ounces, sharp cheddar cheese, shredded (2 cups); 8 ounces, deli-style baked ham, sliced 1/4 inch thick, and cut into 1-inch squares; 1 cup, frozen peas; 1 teaspoon, table salt

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Appears in Cook's Illustrated May/June 2004

SERVES6 to 8 as main dish, or 10 to 12 as a side

TIME1½ hours

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WHY THIS RECIPE WORKS

For a macaroni and cheese recipe that would appeal to adults and kids alike, we kept things simple, staying away from pungent cheeses and overly rich eggs and cream. Instead, we tossed al dente pasta with a béchamel-based cheese sauce, usin...

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