Classic Macaroni and Cheese
By America's Test KitchenPublished on January 2, 2012
Time
1 hour
Yield
Serves 6 to 8, or 10 to 12 as a side
Ingredients
3 slices hearty white sandwich bread, torn into quarters2 tablespoons unsalted butter, cut into 4 pieces and chilled, plus 5 tablespoons unsalted butter1 pound elbow macaroni Salt 6 tablespoons all-purpose flour 1 ½ teaspoons dry mustard ¼ teaspoon cayenne pepper 5 cups whole milk 8 ounces (227 grams) Monterey Jack cheese, shredded (2 cups)8 ounces (227 grams) sharp cheddar cheese, shredded (2 cups)
Before You Begin
Serve with hot sauce and/or celery salt.
Instructions
- Adjust oven rack to lower-middle position and heat broiler. Pulse 3 slices white bread, torn into quarters, and 2 tablespoons chilled unsalted butter, cut into 4 pieces, in food processor until coarsely ground, 7 to 10 pulses; set aside.
- Bring 4 quarts water to boil in Dutch oven. Add 1 pound elbow macaroni and 1 tablespoon table salt and cook, stirring often, until tender. Drain macaroni and set aside in colander.
- Melt remaining 5 tablespoons unsalted butter in now-empty pot over medium-high heat. Whisk in 6 tablespoons all-purpose flour, 1 ½ teaspoons dry mustard, ¼ teaspoon cayenne pepper, and 1 teaspoon table salt and cook for 1 minute. Slowly whisk in 5 cups whole milk until smooth. Bring mixture to boil, reduce heat to medium, and cook, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.
- Off heat, whisk in 2 cups shredded Monterey Jack cheese and 2 cups shredded cheddar cheese until fully melted. Add macaroni and cook over medium-low heat, stirring constantly, until steaming and heated through, about 6 minutes.
- Pour mixture into 13 by 9-inch broiler-safe baking dish. Top with bread-crumb mixture and broil until crumbs are deep golden brown, 3 to 5 minutes, rotating dish if necessary for even browning. Let rest for 5 minutes. Serve.
Time
1 hourYield
Serves 6 to 8, or 10 to 12 as a sideIngredients
3 slices hearty white sandwich bread, torn into quarters
2 tablespoons unsalted butter, cut into 4 pieces and chilled, plus 5 tablespoons unsalted butter
1 pound elbow macaroni
Salt
6 tablespoons all-purpose flour
1 ½ teaspoons dry mustard
¼ teaspoon cayenne pepper
5 cups whole milk
8 ounces (227 grams) Monterey Jack cheese, shredded (2 cups)
8 ounces (227 grams) sharp cheddar cheese, shredded (2 cups)
Ingredients
3 slices hearty white sandwich bread, torn into quarters
2 tablespoons unsalted butter, cut into 4 pieces and chilled, plus 5 tablespoons unsalted butter
1 pound elbow macaroni
Salt
6 tablespoons all-purpose flour
1 ½ teaspoons dry mustard
¼ teaspoon cayenne pepper
5 cups whole milk
8 ounces (227 grams) Monterey Jack cheese, shredded (2 cups)
8 ounces (227 grams) sharp cheddar cheese, shredded (2 cups)
Ingredients
3 slices hearty white sandwich bread, torn into quarters
2 tablespoons unsalted butter, cut into 4 pieces and chilled, plus 5 tablespoons unsalted butter
1 pound elbow macaroni
Salt
6 tablespoons all-purpose flour
1 ½ teaspoons dry mustard
¼ teaspoon cayenne pepper
5 cups whole milk
8 ounces (227 grams) Monterey Jack cheese, shredded (2 cups)
8 ounces (227 grams) sharp cheddar cheese, shredded (2 cups)
Why This Recipe Works
For a macaroni and cheese recipe that would appeal to adults and kids alike, we kept things simple, staying away from pungent cheeses and overly rich eggs and cream. Instead, we tossed al dente pasta with a béchamel-based cheese sauce, using a combination of sharp cheddar for flavor and Monterey Jack for creaminess. To give our macaroni and cheese recipe a crunchy topping, we tossed homemade bread crumbs with melted butter, sprinkled them over the casserole, and browned the dish quickly under the broiler.
Before You Begin
Serve with hot sauce and/or celery salt.
Instructions
- Adjust oven rack to lower-middle position and heat broiler. Pulse 3 slices white bread, torn into quarters, and 2 tablespoons chilled unsalted butter, cut into 4 pieces, in food processor until coarsely ground, 7 to 10 pulses; set aside.
- Bring 4 quarts water to boil in Dutch oven. Add 1 pound elbow macaroni and 1 tablespoon table salt and cook, stirring often, until tender. Drain macaroni and set aside in colander.
- Melt remaining 5 tablespoons unsalted butter in now-empty pot over medium-high heat. Whisk in 6 tablespoons all-purpose flour, 1 ½ teaspoons dry mustard, ¼ teaspoon cayenne pepper, and 1 teaspoon table salt and cook for 1 minute. Slowly whisk in 5 cups whole milk until smooth. Bring mixture to boil, reduce heat to medium, and cook, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.
- Off heat, whisk in 2 cups shredded Monterey Jack cheese and 2 cups shredded cheddar cheese until fully melted. Add macaroni and cook over medium-low heat, stirring constantly, until steaming and heated through, about 6 minutes.
- Pour mixture into 13 by 9-inch broiler-safe baking dish. Top with bread-crumb mixture and broil until crumbs are deep golden brown, 3 to 5 minutes, rotating dish if necessary for even browning. Let rest for 5 minutes. Serve.
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