This is from my daughter, who adapted it from “Cook’s Illustrated”. We both double the recipe.
Classic Macaroni and Cheese
1 pound elbow macaroni
5 Tablespoons unsalted butter
6 Tablespoons flour
1 1/2 teaspoons dry mustard
1/4 teaspoon cayenne pepper
5 cups whole milk
8 ounces (2 cups) Monterey Jack cheese, shredded
8 ounces sharp cheddar cheese, shredded
Make macaroni, drain, set aside. Do not undercook.
In large pot, heat butter over medium-high hear until foaming. Add flour, mustard and cayenne. Whisk well to combine, about a minute. Gradually whisk in milk, bring mixture to a boil, whisking constantly. Mixture must reach full boil. Reduce heat to medium and simmer, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, about 6 minutes. Transfer to baking dish. Add bread crumbs if you want (I don't usually put those on.). Broil if you want!
Classic Macaroni and Cheese
1 pound elbow macaroni
5 Tablespoons unsalted butter
6 Tablespoons flour
1 1/2 teaspoons dry mustard
1/4 teaspoon cayenne pepper
5 cups whole milk
8 ounces (2 cups) Monterey Jack cheese, shredded
8 ounces sharp cheddar cheese, shredded
Make macaroni, drain, set aside. Do not undercook.
In large pot, heat butter over medium-high hear until foaming. Add flour, mustard and cayenne. Whisk well to combine, about a minute. Gradually whisk in milk, bring mixture to a boil, whisking constantly. Mixture must reach full boil. Reduce heat to medium and simmer, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, about 6 minutes. Transfer to baking dish. Add bread crumbs if you want (I don't usually put those on.). Broil if you want!
This is your new blog post. Click here and start typing, or drag in elements from the top bar.
RSS Feed