Therapy Bits

Classic Macaroni and Cheese

SERVES 6 TO 8

RECIPE DETAILS

Timeline

• 10 minutes to prepare bread-crumb topping and grate cheeses (also bring water to boil)
• 10 minutes to cook pasta
• 20 minutes to make sauce and cook with pasta
• 5 minutes to add topping and broil

Essential Tools

• Food processor to make bread crumbs
• Whisk to cook roux and stir in cheeses
• Broiler-safe baking dish (Tempered glass can’t go under the broiler, so choose ceramic or metal.)

Substitutions & Variations

• Do not use preshredded cheeses—they are usually quite bland. Also, these cheeses are coated with various starches to extend shelf life and prevent clumping. These starches make it harder for preshredded cheeses to melt smoothly and can negatively impact this dish.
• The recipe may be halved and baked in an 8-inch square broiler-safe baking dish.

We found that it’s crucial to cook the pasta until just past the al dente stage so that it doesn’t turn mushy as it sits in the sauce. Whole, low-fat, and skim milk all work well in this recipe. If desired, offer celery salt or hot sauce for sprinkling at the table.

6 slices hearty white sandwich bread, torn into quarters

5 tablespoons unsalted butter, plus 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 3 tablespoons chilled butter in food processor to coarse crumbs, about 10 pulses; set aside.
2. Adjust oven rack 8 inches from broiler element and heat broiler. Bring 4 quarts water to boil in large pot. Add macaroni and 1 tablespoon salt and cook, stirring often, until tender; drain macaroni.
3. Melt remaining 5 tablespoons butter in now-empty pot over medium-high heat. Add flour, mustard, cayenne, if using, and 1 teaspoon salt 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 Monterey Jack and cheddar until completely melted. Add macaroni 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. Let casserole cool for 5 minutes before serving.

CLASSIC MACARONI AND CHEESE WITH HAM AND PEAS

Add 8 ounces deli ham sliced ¼ inch thick and cut into 1-inch pieces, and 1 cup frozen peas to cheese sauce along with macaroni.

CLASSIC MACARONI AND CHEESE WITH KIELBASA AND MUSTARD

Add 1 finely chopped onion to melted butter in step 3 and cook until softened and lightly browned, 5 to 7 minutes. Add flour to onion and continue with recipe, reducing salt in sauce to ½ teaspoon. Add 8 ounces kielbasa, quartered lengthwise and sliced ½ inch thick, and 4 teaspoons whole-grain Dijon mustard to cheese sauce along with macaroni.

From 100 Recipes

By America’S Test Kitchen

The Absolute Essentials CLASSIC RECIPES THAT REALLY MATTER