Classic Macaroni and Cheese
Source of Recipe
America's Test Kitchen
Recipe Introduction
America's Test Kitchen finds the best way to make ordinary everyday dishes the ultimate. This is a very different and delicious way to make Mac and Cheese with no baking.
50 min | 20 min prep
SERVES 8
List of Ingredients
6 slices white bread, torn into rough pieces
3 tablespoons unsalted butter, cut into 6 pieces (cold)
1 lb elbow macaroni
1 tablespoon salt
5 tablespoons unsalted butter
6 tablespoons flour
1 1/2 teaspoons mustard powder
1/4 teaspoon cayenne pepper
5 cups milk
2 cups shredded monterey jack cheese
2 cups shredded sharp cheddar cheese
1 teaspoon salt
Recipe
For the bread crumbs:
Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses and set aside.
For the pasta and cheese:
Adjust oven rack to lower-middle position and heat broiler.
Bring 4 quarts water to boil in Dutch oven over high heat.
Add macaroni and 1 tablespoon salt; cook until pasta is tender; drain and set aside in colander.
In now empty Dutch oven, heat butter over medium-high heat until foaming.Add flour, mustard, and cayenne and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute.
Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken).
Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.
Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
Transfer mixture to broiler safe 9 by 13" baking dish and sprinkle evenly with bread crumb mixture.
Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning.
Cool about 5 minutes, then serve.
|
|
member logon
