Classic Macaroni and Cheese

Classic Macaroni and Cheese

I tend to be fearless in the kitchen. At 25 years old, I remember being tired, pregnant and nauseated and painting filo dough with melted butter to make my first baklava for a neighborhood cookout. I also have clear memories of a couple flops from that same time period…one being a beef stroganoff where I attempted to make a more upscale version by replacing the ground beef with strips of some mystery cut of meat. We spent more time chewing than chatting during that meal…and the hubby still reminds me of that disastrous entree from time to time. And then there was the homemade mac and cheese I made for our first Lent as a married couple…so bland and pasty. I should have stuck with the box of Kraft Deluxe! So fast forward a couple decades…I still get nervous when I am about to make homemade macaroni and cheese. Would there be enough flavor? Would it be gluey? lumpy? or creamy? I turned to Cook’s Illustrated for a tried and true Classic Macaroni and Cheese recipe.

Ingredients

  • For Topping:
  • 6 slices white sandwich bread, torn into pieces
  • 3 tablespoons cold butter, cut into 6 pieces
  • For Mac and Cheese:
  • 1 pound elbow macaroni (or favorite pasta shape)
  • 1 tablespoon plus 1 teaspoon table salt
  • 5 tablespoons butter
  • 6 tablespoons flour (I prefer Wondra brand which helps prevent lumps)
  • 1½ teaspoons dry mustard
  • ¼ teaspoon cayenne pepper
  • 5 cups milk
  • 8 ounces monterey jack cheese, shredded
  • 8 ounces sharp cheddar cheese, shredded
Read the whole recipe on That Skinny Chick Can Bake