Dairy-Free Creamy Mac and Cheese

In a food processor, pulse the bread until fine crumbs form. Alternatively, finely chop the bread with a chef’s knife.
 
In a large sauté pan over medium heat, warm the olive oil. Add the bread crumbs, thyme and a pinch of salt and cook, stirring constantly, until the crumbs are browned and crisp, about 5 minutes. Scrape the bread crumbs onto a paper towel–lined plate and let cool. You can prepare them up to 2 days in advance; store in an airtight container at room temperature, then reheat in a fry pan to crisp if necessary.
 
In a large high-sided fry pan over medium heat, melt the butter or warm the oil. When the butter bubbles, add the flour and cook, whisking constantly, for 1 minute. While whisking, slowly pour in the warm milk and cook, whisking constantly, until the mixture bubbles and thickens, about 6 minutes.
 
Remove the pan from the heat, then whisk in the dry mustard, nutmeg, cayenne, 5 tsp. salt, 1/4 tsp. black pepper, the cheddar and Parmesan. Return the pan to medium heat and cook, whisking, until the cheese is melted and the sauce is smooth and very hot, about 10 minutes; about halfway through, increase the heat to medium-high. Remove from the heat.
 
Meanwhile, bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook until al dente. (Different brands of pasta require different cooking times, so be sure to read the instructions.) Drain well in a colander, then stir the pasta into the cheese sauce.
 
Transfer the mac and cheese to a serving bowl or individual bowls. Top with lots of black pepper and the toasted bread crumbs. Garnish with thyme leaves and serve immediately. Serves 8.

Williams Sonoma Test Kitchen