CLASSIC MAC & CHEESE

I have come to love this traditional American dish and usually order it if it’s on the menu when we are out. More recently, we have started to incorporate it into our home-cooking meals. It was a hit with friends during our Superbowl get-together and we made it last Friday for our no-meat Fridays during Lent!

A few people have asked for the recipe, so I thought I would share on here.

It’s one we used from America’s Test Kitchen:

CLASSIC MACARONI AND CHEESE 

BREAD CRUMB TOPPING
6 Slices (about 6 ounces) good-quality white bread, torn into rough pieces
3 Tbsp cold unsalted butter, cut into 6 pieces

PASTA AND CHEESE
1 lb Elbow Macaroni
Pinch of Salt
5 Tbsp Unsalted Butter
6 Tbsp All-Purpose Flour
1½ Tsp Dry Mustard
¼ Tsp Cayenne Pepper (optional)
5 Cups of Milk
8 Ounces Monterey Jack Cheese Shredded (2 Cups)
8 Ounces Sharp Cheddar Cheese (2 Cups)

METHOD
1. FOR THE BREAD CRUMBS: Pulse the bread and butter in a food processor until the crumbs are no larger than ⅛ inch, ten to fifteen 1-second pulses.
2. FOR THE PASTA AND CHEESE: Adjust an oven rack to the lower-middle position and heat the broiler. Bring 4 quarts water to a rolling boil in a Dutch oven over high heat. Add the macaroni and 1 tablespoon salt and stir to separate the noddles. Cook until pasta is tender. Drain in a colander and set aside.
3. In the now-empty Dutch oven, heat the butter over medium-high heat until foaming. Add flour, mustard and cayenne (if using) and whisk well to combine. Continue whisking until the mixture becomes fragrant and deepens in color, about 1 minute. Whisking constantly, gradually add the milk; bring the mixture to a boil, whisking constantly (the mixture must reach a full boil to fully thicken), then reduce the heat to medium and simmer, whisking occasionally, until thickened to the consistency of heavy cream, about 5 minutes. Off the heat, whisk in the cheeses and 1 teaspoon of salt until cheeses are fully melted. Add the pasta and cook over medium-low heat, stirring constantly, until the mixture is steaming and heated through, about 6 minutes.
4. Transfer the mixture to a broiler-safe 13″x 9″ baking dish and sprinkle evenly with bread crumbs. Broil until the crumbs are deep golden brown, 3 to 5 minutes, rotating the pan if necessary for even browning. Cool about 5 minutes, then serve.

We hope you enjoy this meal with friends & family soon.

Please drop us a line and let us know how it turned out for you! 

Thank you so much for taking the time to read THE LOOK, THE WISH & THE WARDROBE! 

xo

amalynstyle

 

 

 

 

 

 

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