NOTES
• The mixture of chicken broth and whole milk makes for a creamy sauce.
• You can make this casserole ahead of time but do not sprinkle with the buttered breadcrumbs or bake. Store in the refrigerator, wrapped tightly in plastic wrap for up to 3 days. The casserole can also be frozen, wrapped in an additional layer of foil, for up to 2 months. Allow mac & cheese to sit at room temp for 1 hour before baking. (If frozen, thaw in the fridge for at least 24 hours before letting it sit at room temp).
• From America's Test Kitchen Cookbook
INGREDIENTS
• 8 tbsp (1 stick) unsalted butter
• 2 c. breadcrumbs
• 1 lb elbow macaroni
• 1 garlic clove, minced
• 1 tsp dry mustard, dissolved in 1 tsp water
• 1/4 tsp cayenne pepper
• 6 tbsp all-purpose flour
• 3 1/2 c. whole milk
• 1 3/4 c. chicken broth
• 1 lb colby (or colby jack) cheese, shredded
• 8 oz extra-sharp cheddar cheese, shredded
• Pepper to taste
DIRECTIONS1. Adjust an oven rack to middle position and heat oven to 400 degrees. Melt 2 tbsp butter and toss with breadcrumbs.
2. Bring a large pot of water to a boil for the macaroni. Stir in 1 tbsp salt and the macaroni and cook until almost tender but still firm to the bit. Drain the mac and leave it in the colander.
3. Wipe the pot dry and add the remaining 6 tbsp butter and melt over medium heat. Stir in the garlic, mustard mixture, and cayenne. Cook until fragrant, about 30 sec.
4. Stir in the flour and cook until golden, about 1 min. Slowly whisk in the milk and broth. Bring to a simmer. Cook, whisking often, until the mixture is slighlty thickened, about 6 minutes.
5. Off the heat, whisk in the cheeses until completley melted. Season with salt and pepper to taste. Stir in the drained mac and break up any clumps until well combined.
6. Pour into a 9x13 inch baking dish. Sprinkle evenly with breadcrumbs (or refrigerate or freeze if going to). Bake until golden brown and bubbling around the edges, 25 to 30 minutes. Let cool about 5 min before serving.
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