Classic macroni
From sufia 14 years ago
- 15-20 minutes to make
- Serves 1012
It's crucial to cook the pasta until tender--just past the "al dente" stage. In fact, overcooking is better than undercooking the pasta. Whole, low-fat, and skim milk all work well in this recipe. The recipe can be halved and baked in an 8-inch-square, broilersafe baking dish. Read more If desired, offer celery salt or hot sauce (such as Tabasco) for sprinkling at the table. See less
Ingredients
- For the bread Crumb Topping: shopping list
- 6 slices of white sandwich bread (good-quality, about 6 ounces), torn into rough pieces shopping list
- 3 tablespoons unsalted butter (cold), cut into 6 pieces shopping list
- For the pasta and Cheese: shopping list
- 1 pound elbow macaroni shopping list
- 1 tablespoon table salt shopping list
- 5 tablespoons unsalted butter shopping list
- 6 tablespoons all-purpose flour shopping list
- 1 1/2 teaspoons mustard powder shopping list
- 1/4 teaspoon cayenne pepper (optional) shopping list
- 5 cups milk shopping list
- 8 ounces monterey jack cheese shredded (2 cups) shopping list
- 8 ounces sharp cheddar cheese shredded (2 cups) shopping list
- 1 teaspoon table salt shopping list
How to make it
- FOR THE BREAD CRUMBS:
- Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.
- FOR THE PASTA AND CHEESE:
- 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.
- 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.
- 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. Cool about 5 minutes, then serve.
People Who Like This Dish 7
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- lycett CANYON COUNTRY, CA
- fishtrippin Estelline, SD
- morninlite Kalamazoo, MI
- sufia JP, INDIA
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The Rating
Reviewed by 4 people-
absolutely fabulous!
sparow64
in Sweetwater loved it
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