*Baked Macaroni and Cheese
from the american test kitchen
* MAKE AHEAD RECIPE
(can store up to three days, but omit step six to ready to bake)
( It can also be frozen with plastic wrap and second layer of foil for 2 months)
( Allow mac and cheese to sit at room temperature for 1 hour before baking for refrigeration option, and 24 hours in refrigerator and then one hour of room temperture for frozen option)
* Chicken broth is the key in this recipe because you want a lot of sauce and you want the sauce to be thin so the flavors stick
8 Tablesppons ( 1 stick) unsalted butter
2 cups fresh breadcrumbs
salt
1 pound elbow macaroni
1 garlic clove, minced
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/4 teaspoon cayenne pepper
6 tablespoons all purpose flour
3 1/2 cups whole milk ( DO NOT USE LOW FAT OR LACTOSE)
1 3/4 low sodium chicken broth
1 pound colby cheese, shredded (4 cups)
8 ounces extra-sharp cheddar cheese, shredded (2 cups)
1 tsp salt
* MAKE AHEAD RECIPE
(can store up to three days, but omit step six to ready to bake)
( It can also be frozen with plastic wrap and second layer of foil for 2 months)
( Allow mac and cheese to sit at room temperature for 1 hour before baking for refrigeration option, and 24 hours in refrigerator and then one hour of room temperture for frozen option)
* Chicken broth is the key in this recipe because you want a lot of sauce and you want the sauce to be thin so the flavors stick
8 Tablesppons ( 1 stick) unsalted butter
2 cups fresh breadcrumbs
salt
1 pound elbow macaroni
1 garlic clove, minced
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/4 teaspoon cayenne pepper
6 tablespoons all purpose flour
3 1/2 cups whole milk ( DO NOT USE LOW FAT OR LACTOSE)
1 3/4 low sodium chicken broth
1 pound colby cheese, shredded (4 cups)
8 ounces extra-sharp cheddar cheese, shredded (2 cups)
1 tsp salt
1 tsp Pepper
1. Adjust an oven rack to the middle posiiton and heat the oven to 400 degrees. Melt 2 Talbespoons of the butter and toss with breadcrumbs.
2. Bring 4 quarts water to a boil in a large pot for the macaroni. Stir in 1 tablespoon salt and the macaroni and cook until almost tender but still firm to the bite. Drain the macaroni and leave it in the colander.
3. Wipe the pot dry, add the remaining 6 tablespoons butter, and melt over medium heat. Stir in the garlic, mustard mixtrue, and cayenne. Cook until fragrant, about 30 seconds
4. Stir in the flour and cook until golden, about 1 minute. Slowly whisk in the milk and broth. Bring to a simmer. Cook, whisking often , until the mixture is slightly thickened, about 6 mintues.
5.off the heat, whisk in the colby and cheddar utnil completely melted. Season with salt and pepper to taste. Stir in the drained macaroni breaking up a ny clumps, until well combined.
6. Pout into a 9 by 13 inch baking dish. Sprinkle evenly with the breadcrumbs. Bake until golden brown and bubbling around the edges, 25 to 30 minutes. Let cool for 10 minutes before serving.
1. Adjust an oven rack to the middle posiiton and heat the oven to 400 degrees. Melt 2 Talbespoons of the butter and toss with breadcrumbs.
2. Bring 4 quarts water to a boil in a large pot for the macaroni. Stir in 1 tablespoon salt and the macaroni and cook until almost tender but still firm to the bite. Drain the macaroni and leave it in the colander.
3. Wipe the pot dry, add the remaining 6 tablespoons butter, and melt over medium heat. Stir in the garlic, mustard mixtrue, and cayenne. Cook until fragrant, about 30 seconds
4. Stir in the flour and cook until golden, about 1 minute. Slowly whisk in the milk and broth. Bring to a simmer. Cook, whisking often , until the mixture is slightly thickened, about 6 mintues.
5.off the heat, whisk in the colby and cheddar utnil completely melted. Season with salt and pepper to taste. Stir in the drained macaroni breaking up a ny clumps, until well combined.
6. Pout into a 9 by 13 inch baking dish. Sprinkle evenly with the breadcrumbs. Bake until golden brown and bubbling around the edges, 25 to 30 minutes. Let cool for 10 minutes before serving.
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