Classic Macaroni And Cheese

I’m putting this recipe up for those that have been looking for a Mac and Cheese recipe, with a béchamel sauce, instead of the version I prefer (The Lady’s Cheese Mac). 

Enjoy!

 

 

Recipe from: America’s Test Kitchen

Bread Crumb Topping
6 slice white sandwich bread (good-quality — about 6 ounces), torn
into rough pieces
3 tablespoon unsalted butter (cold) — cut into 6 pieces

Pasta and Cheese
1 Lbs elbow macaroni
1 tablespoon table salt
5 tablespoon unsalted butter
6 tablespoon all-purpose flour
1 1/2 teaspoon  powdered mustard
1/4 teaspoon  cayenne pepper (optional)
5 cup milk (see note)
8 ounce Monterey Jack cheese — shredded (2 cups)
8 ounce sharp cheddar cheese — shredded (2 cups)
1 teaspoon  table salt

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.

Recipe Notes from Americas Test Kitchen

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, broiler-safe baking dish.
If desired, offer celery salt or hot sauce (such as Tabasco) for
sprinkling at the table.

The Best Macaroni and Cheese – The Lady’s Cheesy Mac

I’m not an overly huge fan of Macaroni and Cheese.  I grew up eating the Kraft-Powdered-Cheese-Add-Milk-Add Butter stuff.  Not the worst thing in the world to eat..but close to it ;P 

My mothers version was umm.. interesting.. a concoction of processed cheese and heavy cream….and well, tbh, “Velveeta Processed Cheese” isn’t high on my list either.  Mom’s version is okay, and it is cheesy tasting.  Just not what I always thought Mac and Cheese should be. 

Yes, I admit it. I never liked Mac and Cheese.   I’ve been told I’m just not a good American — what born and bred American doesn’t like Mac and Cheese?!?!!?!

I was at a friends house not long ago, and this is the recipe he made for his kids.  I was highly amused, as it is a Paula Deen recipe from her restaurant ‘The Lady and Sons’.  Apparently, her show on Food Network is one of his favorite shows.  He grabbed the recipe from the web site, and has been making it ever since.  I can understand his liking of Paula Deen — She is fun to watch, makes fun recipes, and always seems to make me hungry. 

I’m not sure what it is that makes this actually so good.  Butter, eggs and sour cream, probably. And the touch Paula Deen’s recipes always seem to have – that bit of homeyness which makes her recipes down to earth, and classy.

At least now I can now join the leagues and masses, and consider myself a Mac and Cheese aficionado. ;)

The Lady’s Cheesy Mac

Recipe by Paula Deen on “Paula’s Home Cooking”

4 cups cooked elbow macaroni, drained
2 cups grated Cheddar
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

Preheat oven to 350 degrees F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

Notes:

Mix some Panko (or crushed Saltines or crushed Crispbreads) with melted butter, 1/2 cup grated cheddar and 1/4 teaspoon Paprika  and sprinkle over the top before baking.