Classic Macaroni and Cheese

(from annie hall’s recipe box)

Serves 6 to 8, or 10 to 12 as a side

It’s crucial to cook the pasta until tender—just past the “al dente” stage. In fact, overcooking is better than undercooking the pasta. Whole, low-fat, and skim milk all work well in this recipe. 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.

Source: America's Test Kitchen Radio February 19, 2011: Tastes in the Brain (from RecipeThing user Bethany)

Categories: Pasta

Ingredients

  • BREAD CRUMB TOPPING
  • 6 slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
  • 3 tablespoons unsalted butter (cold), cut into 6 pieces
  • PASTA AND CHEESE:
  • 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)
  • 1 teaspoon table salt

Directions

  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. Drain pasta 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.

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