Macaroni & Cheese

I've recently been going through my cookbooks, looking for new recipes to try out as well as trying to determine which cookbooks I'd like to hold on to and which ones I never use. The Gourmet Cookbook is most definitely in the "to-keep" pile; everything I've made out of it is absolutely delicious. I tried the mac & cheese recipe out about a month ago, and I loved that I could subtly taste the Dijon mustard in the sauce. If you're looking for a mega cheesy recipe, this is not it, but it's delicious and creamy and perfect for these rainy fall days.

Macaroni & Cheese
for topping:
2 Tbsp unsalted butter, melted
2 cups panko or coarse dry bread crumbs
1 cup coarsely grated extra-sharp Cheddar (about 4 oz)

for cheese sauce & macaroni:
3 Tbsp unsalted butter
3 Tbsp flour
1/2 tsp red pepper flakes
2 3/4 cups whole milk
3/4 cup heavy cream
4 cups coarsely grated extra-sharp Cheddar (about 1 pound)
2 tsp Dijon mustard
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
3/4 pound elbow macaroni

Put a rack in middle of oven and preheat oven to 400 degrees. Butter a 3-quart shallow baking dish.

Make the topping:
Stir together butter, panko, and cheese in a bowl until well combined.

Make the sauce:
Melt butter in a 5-quart heavy pot over moderately low heat. Whisk in flour and red pepper flakes and cook, whisking, for 3 minutes to make a roux. Whisk in milk in a slow stream, then bring sauce to a boil, whisking constantly. Simmer, whisking occasionally, for 3 minutes. Stir in cream, Cheddar, mustard, salt, and pepper. Remove pot from heat and cover surface of sauce with wax paper to prevent a skin from forming.

Cook the macaroni & assemble the dish:
Cook macaroni in a 6-quart pot of boiling salted water (1 Tbsp salt per every 4 quarts water) until al dente. Reserve 1 cup pasta cooking water and drain macaroni.

Stir together macaroni, reserved cooking water, and sauce in a large bowl, then transfer to baking dish (mixture will be loose).

Sprinkle topping evenly over macaroni. Bake until top is golden and bubbling, 20-30 minutes. Serves 8-12.

source: recipe from The Gourmet Cookbook

P.S. More mac & cheese recipes.

Classic Mac & Cheese

As you know, mac & cheese is my ultimate comfort food and I'm constantly trying new recipes.  Last week I discovered this recipe for the best classic mac & cheese I've ever had.  The sauce is thick and cheesy and has a deeper flavor than other versions I've tried.  It makes a TON so plan on leftovers!  And this one actually re-warms nicely in the microwave.  All around it's a win.  Make it on some cold night this fall and you won't be disappointed!

Classic Mac & Cheese

for the topping

2 Tbsp unsalted butter

3/4 cup panko bread crumbs

salt & pepper

for the pasta

1 lb pasta shapes

6 Tbsp unsalted butter

2 cloves garlic, minced

1 tsp dry mustard

1/4 tsp cayenne pepper

6 Tbsp flour

2 1/4 cups chicken broth

3 1/2 cups milk

8 oz colby jack cheese, shredded

16 oz extra sharp cheddar cheese, shredded

salt & freshly ground black pepper

To make the topping, melt the butter in a medium bowl in the microwave.  Add the panko crumbs to the melted better, and stir until coated in the butter.  Season with salt and pepper to taste.  Set aside to cool.

Heat oven to 400 degrees.  Bring a large pot of water to boil.  Add the pasta to the water and cook just until it begins to soften, about 5 minutes.  Drain the pasta and leave in the colander.

Return the pot to the heat.  Melt the butter over medium-high heat.  Stir in the garlic, dry mustard, and cayenne, cooking just until fragrant, about 30-60 seconds.  Whisk in the flour and cook, stirring constantly, until golden, about 1 minute.  Whisk in the chicken broth and milk and continue to heat, stirring frequently, until the mixture bubbles and thickens slightly, about 10 minutes.  Remove from the heat.  Stir in the cheeses, whisking until completely melted. Season with salt and pepper to taste.  Stir the drained pasta into the cheese sauce.

Pour the pasta and cheese mixture into a lightly greased 9x13" baking dish.  Sprinkle with the bread crumb topping. Bake at 400 degrees for 30-35 minutes, until the sauce is bubbling and the bread crumbs are golden brown.  (You may want to place a baking sheet on the rack underneath the baking dish to catch any sauce that bubbles over.)  Serves 8-10. 

source:  recipe slightly adapted from annie's eats, originally from The Best Make-Ahead Recipe