January 14, 2006
Macaroni and Cheese
Ingredients:
Bread Crumb Topping
6 slices white sandwich bread (good quality, about 6 ounces), torn into rough pieces
3 tbsp unsalted butter (cold), cut into 6 pieces
Pasta and Cheese
1 lb elbow macaroni
1 tbsp table salt
5 tbsp unsalted butter
6 tbsp all-purpose flour
1 1/2 tsp powdered mustard
1/4 tsp cayenne pepper (optional)
5 cups milk (whole, low-fat and skim milk all work well)
8 ounces Monterey Jack cheese, shredded (2 cups)
8 ounces sharp cheddar cheese, shredded (2 cups)
1 tsp 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 the oven rack to lower-middle position and heat broiler. Bring 4 quarts of water to a boil in Dutch oven over high heat. Add macaroni and 1 tbsp 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 a boil, 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 9x13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3-5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.
Yield: 6-8 servings
Source: America's Test Kitchen
