Classic Macaroni and Cheese

Classic Macaroni and Cheese

WHY THIS RECIPE WORKS
Old-fashioned macaroni and cheese takes no shortcuts. This family favorite should boast tender pasta in a smooth, creamy sauce with great cheese flavor. Too often, the dish, which is baked in the oven, dries out or curdles. We aimed to create a foolproof version. We cooked the pasta until it was just past al dente and then combined it with a béchamel-based cheese sauce. For best flavor and a creamy texture, we used a combination of sharp cheddar and Monterey Jack. We combined the cooked pasta with the sauce and heated it through on the stovetop rather than in the oven. This step helped ensure the dish didn't dry out, but remained smooth and creamy. And to give the dish a browned topping, we sprinkled it with bread crumbs and ran it briefly under the broiler.

Classic Macaroni and Cheese
Serves 6 to 8

It's crucial to cook the pasta until it's tender-that is, just past the al dente stage. Whole, low-fat, and skim milk all work well in this recipe. The recipe may be halved and baked in an 8-inch square broiler-safe baking pan. If desired, offer celery salt or hot sauce for sprinkling at the table.

6 slices hearty white sandwich bread, torn into quarters
8 tablespoons unsalted butter, 3 tablespoons cut into 6 pieces and chilled
1 pound elbow macaroni
Salt
6 tablespoons all-purpose flour
1½ teaspoons dry mustard
¼ teaspoon cayenne pepper (optional)
5 cups milk
8 ounces Monterey Jack cheese, shredded (2 cups)
8 ounces sharp cheddar cheese, shredded (2 cups)

1. Pulse bread and chilled butter in food processor to coarse crumbs, about 10 pulses; set aside.

2. Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until tender; drain pasta.

3. Melt remaining 5 tablespoons butter in now-empty pot over medium-high heat. Add flour, mustard, 1 teaspoon salt, and cayenne, if using, and cook, whisking constantly, until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly. Reduce heat to medium and simmer, whisking occasionally, until thickened, about 5 minutes. Off heat, slowly whisk in cheeses until completely melted. Add pasta to sauce and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.

4. Transfer mixture to 13 by 9-inch broiler-safe baking dish and sprinkle with bread-crumb mixture. Broil until topping is deep golden brown, 3 to 5 minutes. Cool casserole for 5 minutes before serving.

The Cook's Illustrated CookbookThis landmark recipe is from the
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