I love mac and cheese but the boxed kind just doesn't cut it for me. I found this recipe at brooke-cookiejar.blogspot.com and am in love with it. It was super easy and gave me a chance to use my new grater that I got for my birthday!
It does make a lot of mac and cheese though! We had this as our main meal one night, Neil has taken it to lunch twice, and we had it as a side another night! But this is a definitely a meal that tastes even better reheated the second night.
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 salt
5 tablespoons unsalted butter
6 tablespoons flour1 1/2 teaspoons powdered mustard
1/4 teaspoon cayenne pepper (optional)
5 cups milk
8 ounces Monterey Jack cheese , shredded (2 cups)
8 ounces sharp cheddar cheese , shredded (2 cups)
1 teaspoon salt
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.
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.
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.
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.
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 salt
5 tablespoons unsalted butter
6 tablespoons flour1 1/2 teaspoons powdered mustard
1/4 teaspoon cayenne pepper (optional)
5 cups milk
8 ounces Monterey Jack cheese , shredded (2 cups)
8 ounces sharp cheddar cheese , shredded (2 cups)
1 teaspoon salt
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.
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.
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.
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.
I remember one time when your mom made real macaroni and cheese -- not the stuff from the box that you usually got. Yours and Dana's comment to that was: "We want the real macaroni chees." Of course, you meant the stuff from the box. The times they are a changing ...
ReplyDeleteThat's too funny. I don't know what it is about the boxed stuff but I just can't eat it anymore!
ReplyDeletechenlina201607019
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