Classic Macaroni and Cheese(s)
Smooth, creamy, and full of cheese flavors. Two bites and you'll feel like you are back in Grandma's country kitchen."When making per directions the recipe comes out very bland. I followed suggestions and added garlic and more cayenne pepper and it tasted really good." - cpthompson23
Yield: 8 Ready in 45 minutes
92 people trying soon
Verified by stevemur
|-- Bread Crumb Topping --|
|6 sliceswhite bread; (good-quality, about 6 ounces), torn into rough pieces|
|3 tablespoonsunsalted butter; (cold), cut into 6 pieces|
|-- Pasta & Cheese --|
|1 poundelbow macaroni|
|5 tablespoonsUnsalted butter|
|6 tablespoonsAll-purpose flour|
|1 1/2 teaspoonsmustard powder; - to taste|
|1/4 teaspooncayenne pepper; (optional)|
|5 cupsmilk; Low fat is fine|
|8 ouncesMonterey Jack cheese; shredded (2 cups)|
|8 ouncessharp cheddar cheese; shredded (2 cups)|
Classic Macaroni and Cheese(s) Preparation
1. 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. Set aside.
2. 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. It's crucial to cook the pasta until tende r- -just past the "al dente" stage. In fact, overcooking is better than undercooking. Drain and set aside in colander.
3. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) 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.
4. Transfer mixture to broiler-safe 9-by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.
The recipe can be halved and baked in an 8-inch-square, broilersafe baking dish.
If desired, offer celery salt or hot sauce (such as Tabasco) for sprinkling at the table.
Using two cheeses added more "depth" in the flavors. I also increased the cayenne pepper a bit as we like it "hotter". The "servings" are quite generous. I'd estimate this recipe makes 10 "main dish" servings unless your family is the "hungry" type.
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