Scott and I have been trying to find the perfect macaroni & cheese recipe and we’re now one step closer. This was really good. It really reminded me of the mac & cheese dish you can get at Noodles & Co. Thanks to Bridget at the way the cookie crumbles for sharing this recipe from Cooks Illustrated. I loved how creamy this was and that it wasn’t greasy like other recipes we’ve tried.
Mac and cheese
Macaroni and cheese
Adapted from Bridget and Cooks Illustrated
Ingredients:
1 pound elbow macaroni
1 tablespoon table salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
1½ teaspoons powdered 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 teaspoon table salt
4 ounces cheddar cheese, shredded for top
Directions:
1. Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.
2. In now-empty Dutch oven, heat butter over medium-high 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 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.
3. Transfer mixture to broiler-safe 9 by 13-inch baking dish and sprinkle evenly with cheese. Bake for 3 to 5 minutes until cheese is melted. Cool about 5 minutes, then serve.
I may have to try that. I’ve also been looking for a good mac n cheese recipe.