Baked Macaroni and Cheese
from Cover and Bake by the editors of Cook's Illustrated.
Ingredients |
Topping:
4 slices white sandwhich bread, torn into quarters
2 Tbsp unsalted butter, melted
Macaroni and Cheese:
1 medium garlic clove, minced or pressed through a garlic press
1 3/4 cups low-sodium chicken broth
16 oz Colby cheese, shredded (about 5 1/3 cups)
8 oz extra sharp cheddar cheese, shredded (about 2 2/3 cups)
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How to Make It |
For the topping: Process the bread and butter in a food processor fitted with the steel blade until coursely ground, about six 1-second pulses; set aside.
For the macaroni and cheese: Adjust an oven rack to the middle position and preheat the oven to 400 degrees. Bring 4 quarts of water to boil in a Dutch oven over high heat. Stir in 1 Tbsp salt and the macaroni; cook, stirring occasionally, until al dente, about 5 minutes. Drain the pasta and leave it in the colander; set aside.
Wipe the pot dry. Add the butter and return to medium heat until melted. Add the garlic, mustard, and cayenne; cook until fragrant, about 30 seconds. Add the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the chicken broth and milk; bring to a simmer and cook, whisking often, until large bubbles form on the surface and the mixture is slightly thickened, 5-8 minutes. Off the heat, whisk in the Colby and cheddar gradually until completely melted. Season with salt and pepper to taste.
Add the drained pasta to the cheese sauce and stir, breaking up any clumps, until well combined. Pour into a 9x13 inch baking dish and sprinkle with the bread crumb topping. Bake until golden brown and bubbling around the edges, 25-30 minutes. Remove from oven and cool for 10 minutes before serving.
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