Macaroni and Cheese with Ham and Peas | America's Test Kitchen

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