Classic Macaroni and Cheese
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8 Servings
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Course
Main Course
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Cuisine
American
Classic Macaroni and Cheese
Description
The Classic Macaroni and Cheese recipe creates a rich dish starting with elbow macaroni cooked slightly beyond al dente. The cheese sauce is built from a butter and flour roux infused with mustard powder and optional cayenne pepper to enhance depth. Milk is slowly incorporated and brought to a full boil to achieve a thick, heavy cream consistency. Shredded Monterey Jack and sharp cheddar cheeses are blended in off heat for a smooth melt. The macaroni is returned to the sauce before transferring to a baking vessel. The crumb topping is made by pulsing bread and cold butter in a food processor to an even mix. This topping is spread atop the pasta and broiled to form a golden, crisp crust. The result offers a creamy interior with a buttery, crunchy top layer that contrasts nicely for a classic comfort food experience.
The rich and creamy texture pairs well with simple salads or lightly seasoned vegetables to balance the richness. It works well as a hearty main for casual meals or as an indulgent side at dinners.
Ingredients
Bread Crumb Topping:
- 6 lices white sandwich bread torn into rough pieces, or wheat hearty
- 3 tablespoons butter cut into 6 pieces, cold
Pasta and Cheese:
- 1 pound elbow macaroni
- 1 tablespoon table salt
- 5 tablespoons butter
- 6 tablespoons all-purpose flour
- 1 ½ teaspoons mustard powder
- ¼ teaspoon cayenne pepper optional
- 5 cups milk lowfat, skim or whole
- 8 ounces Monterey jack cheese shredded (2 cups)
- 8 ounces cheddar cheese shredded (2 cups, sharp
- 1 teaspoon table salt
Instructions
- For the bread crumbs, pulse bread and butter in food processor until crumbs and butter are well combined and crumbs are fine. Set aside.
- For the pasta and cheese, bring 4 quarts water to boil in a large pot or Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender, about 1 minute past the al dente stage. Drain pasta and set aside in colander.
- Adjust a rack in the oven to middle or lower-middle position and preheat the broiler.
- In now-empty Dutch oven or pot, heat butter over medium 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 boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.
- Off heat, whisk in cheeses, a handful at a time, 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.
- Transfer mixture to broiler-safe 9-by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Watch carefully so the crumbs don't burn! Cool about 5 minutes. Serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 665kcal | 33% |
| Carbohydrates | 64g | 21% |
| Protein | 29g | 58% |
| Fat | 32g | 49% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 92mg | 31% |
| Sodium | 1751mg | 73% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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