Smokin' Mac 'n' Cheese
By America's Test KitchenPublished on September 26, 2011
Yield
Serves 8 to 10
Ingredients
Topping
1 cup fresh bread crumbs 2 tablespoons unsalted butter, melted1 clove garlic, minced¼ teaspoon table salt ¼ teaspoon pepper ⅛ teaspoon cayenne pepperFilling
Table salt 1 pound elbow macaroni 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 3 cups heavy cream 2 cups whole milk 2 cups shredded Monterey Jack cheese 2 cups shredded cheddar cheese 1 canned chipotle chile in adobo sauce, minced¼ cup canned sliced green chiles, mincedGround black pepperInstructions
- For the topping: Combine bread crumbs, melted butter, garlic, salt, pepper, and cayenne in bowl.
- For the filling: Adjust oven rack to middle position and heat oven to 350 degrees. Bring 4 quarts water to boil in Dutch oven. Add 1 tablespoon salt and macaroni and cook until nearly tender. Drain macaroni and set aside in colander.
- Melt butter in now-empty Dutch oven over medium-high heat. Add flour and whisk constantly until mixture is light brown, 2 to 3 minutes. Gradually whisk in cream and milk. Bring to boil, then reduce heat and simmer, whisking constantly, until mixture is slightly thickened, 5 to 7 minutes. Stir in macaroni, cheeses, and chiles and season with salt and pepper.
- Transfer to 2-quart baking dish and top with bread-crumb mixture. Bake until golden brown and bubbly, about 30 minutes. Cool 5 minutes. Serve.
Yield
Serves 8 to 10Ingredients
Topping
1 cup fresh bread crumbs
2 tablespoons unsalted butter, melted
1 clove garlic, minced
¼ teaspoon table salt
¼ teaspoon pepper
⅛ teaspoon cayenne pepper
Filling
Table salt
1 pound elbow macaroni
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups heavy cream
2 cups whole milk
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
1 canned chipotle chile in adobo sauce, minced
¼ cup canned sliced green chiles, minced
Ground black pepper
Ingredients
Topping
1 cup fresh bread crumbs
2 tablespoons unsalted butter, melted
1 clove garlic, minced
¼ teaspoon table salt
¼ teaspoon pepper
⅛ teaspoon cayenne pepper
Filling
Table salt
1 pound elbow macaroni
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups heavy cream
2 cups whole milk
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
1 canned chipotle chile in adobo sauce, minced
¼ cup canned sliced green chiles, minced
Ground black pepper
Ingredients
Topping
1 cup fresh bread crumbs
2 tablespoons unsalted butter, melted
1 clove garlic, minced
¼ teaspoon table salt
¼ teaspoon pepper
⅛ teaspoon cayenne pepper
Filling
Table salt
1 pound elbow macaroni
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups heavy cream
2 cups whole milk
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
1 canned chipotle chile in adobo sauce, minced
¼ cup canned sliced green chiles, minced
Ground black pepper
Why This Recipe Works
This Smokin’ Mac ’n’ Cheese casserole, a runner-up in our Pasta Casseroles contest, is a fiery rendition of the classic comfort food. Spicy chipotles and sliced green chiles lend a good deal of heat, which cuts through and accents the cheesy, rich sauce. We thickened the sauce with roux, a flour and butter mixture, which helps keep the cheese from “breaking," or the oil leaching out of the sauce. Combining Monterey Jack and cheddar cheese gave us the creamiest texture and richest flavor. Smoky-tasting chipotle chiles add both spiciness and a rich flavor to the casserole.
Instructions
- For the topping: Combine bread crumbs, melted butter, garlic, salt, pepper, and cayenne in bowl.
- For the filling: Adjust oven rack to middle position and heat oven to 350 degrees. Bring 4 quarts water to boil in Dutch oven. Add 1 tablespoon salt and macaroni and cook until nearly tender. Drain macaroni and set aside in colander.
- Melt butter in now-empty Dutch oven over medium-high heat. Add flour and whisk constantly until mixture is light brown, 2 to 3 minutes. Gradually whisk in cream and milk. Bring to boil, then reduce heat and simmer, whisking constantly, until mixture is slightly thickened, 5 to 7 minutes. Stir in macaroni, cheeses, and chiles and season with salt and pepper.
- Transfer to 2-quart baking dish and top with bread-crumb mixture. Bake until golden brown and bubbly, about 30 minutes. Cool 5 minutes. Serve.
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