Classic Macaroni and Cheese
Source of Recipe
From "One-Hour Comfort" by America's Test Kitchen
Recipe Introduction
"Mac and cheese is a pretty personal dish, and loyalties are formed early in life. Baked or stovetop, custard-based or little more than cheese sauce and pasta, with or without toasted bread crumbs, and of course the cheese choices�there are so many possibilities. This version does most of the work on the stovetop but then finishes under the broiler. A simple mix of flour, butter, and milk creates the silky sauce base; be sure to whisk in the milk gradually to avoid lumps. Sharp cheddar adds flavor and Monterey Jack brings creaminess, and adding them off the heat provides extra insurance against a broken sauce. For a toasty, golden topping, spread fresh buttery crumbs atop the casserole and slide the whole thing under the broiler for a few minutes. It's important to cook the macaroni until tender in step 2�that is, just past al dente. This way, it releases its starch into the cooking water rather than into the cheese sauce. Whole, low-fat, and skim milk all work well. You will need a 13 by 9-inch broiler-safe baking dish."
List of Ingredients
◦ 6 slices hearty white sandwich bread, torn into quarters
◦ 3 tablespoons unsalted butter, cut into 6 pieces and chilled, plus 5 tablespoons unsalted butter
◦ 1 pound elbow macaroni
◦ 1 teaspoon table salt, plus salt for cooking pasta
◦ 6 tablespoons all-purpose flour
◦ 1 � teaspoons dry mustard
◦ � teaspoon cayenne pepper (optional)
◦ 5 cups milk
◦ 8 ounces Monterey Jack cheese, shredded (2 cups)
◦ 8 ounces sharp cheddar cheese, shredded (2 cups)
Recipe
Pulse bread and chilled butter in food processor to coarse crumbs, about 10 pulses; set aside. Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in large pot. Add macaroni and 1 tablespoon salt and cook, stirring often, until tender; drain macaroni.
Melt remaining 5 tablespoons butter in now-empty pot over medium-high heat. Add flour, mustard, cayenne (if using), and salt. Cook, whisking constantly, until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly. Reduce heat to medium and simmer, whisking occasionally, until thickened, about 5 minutes.
Off heat, slowly whisk in cheeses until completely melted. Add macaroni to sauce and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes. Transfer mixture to 13 by 9-inch broiler-safe baking dish and sprinkle with bread crumb mixture. Broil until topping is deep golden brown, 3 to 5 minutes. Let cool for 5 minutes.
Serve.
Serves 6 to 8
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