Baked Macaroni and Cheese II
(from NevadaMommabear’s recipe box)
Source: Cook's Illustrated (from RecipeThing user saymyname)
Serves 8 peopleCategories: Macaroni and cheese, Main Dish, Side Dish
Ingredients
- Topping:
- 4 slices white bread, torn into quarters
- 2 tablespoons unsalted butter, melted
- Macaroni and Cheese:
- salt
- 1 lb elbow macaroni
- 6 tablespoons unsalted butter
- 1 garlic clove, minced
- 1 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 6 tablespoons all-purpose flour
- 1 3/4 cups low sodium chicken broth
- 3 1/2 cups whole milk
- 16 ounces colby cheese, shredded
- 8 ounces extra-sharp cheese, shredded
- ground black pepper
Directions
-
For the topping, process the bread and butter in a food processor fitted with the steel blade until coarsely ground, about six 1-second pulses; set aside.
-
For the mac and cheese, adjust an oven rack to the middle position and heat the oven to 400°.
-
Bring 4 quarts of water to a boil in a Dutch oven over high heat.
-
Stir in 1 tablespoon salt and macaroni; cook, stirring occasionally, until al dente, about 5 minutes.
-
Drain the pasta and leave it in the colander; set aside.
-
Wipe the pot dry; add in the butter and return to medium heat until melted.
-
Add in the garlic, mustard, and cayenne; cook until fragrant, about 30 seconds.
-
Add in the flour and cook, stirring constantly, until golden, about 1 minute.
-
Slowly whisk in the chicken broth and milk; bring to a simmer and cook, whisking often, until large bubbles form on the surface and the mixture is slightly thickened, 5-8 minutes.
-
Off the heat, whisk in the colby and cheddar cheese gradually until completely melted.
-
Season with salt and pepper to taste.
-
Add the drained pasta to the cheese sauce and stir, breaking up any clumps, until well combined.
-
Pour into a 13 × 9 inch baking dish and sprinkle with the bread-crumb topping.
-
Bake until golden brown and bubbling around the edges, 25-30 minutes.
-
Remove from oven and cool for 10 minutes before serving.