Monday, October 13, 2008

Baked Macaroni & Cheese

I've alway been a huge fan of Baked Mac & Cheese with bread crumbs on top, but I've never made it before. I used America's Test Kitchen recipe and it was delicious! It's so easy too, and I was meaning to take a picture, but totally forgot, sorry!

Baked Macaroni & Cheese

8 Tablespoons unsalted butter
2 cups fresh breadcrumbs ( I didn't use fresh, I used Panko and they were delicious)
1 pound elbow macaroni
1 garlic glove, minced
1 teaspoon dry mustard, dissolved in 1 teaspoon water (I didn't have any dry mustard, so didn't use)
1/4 teaspoon cayenne pepper
6 Tablespoons all purpose flour
3 1/2 cups whole milk
1 3/4 cups low-sodium chicken broth
1 pound Colby cheese, shredded (4 cups)
8 ounces extra-sharp cheddar cheese, shredded (2 cups)

Heat oven to 40o. Melt 2 Tablespoons butter and toss with breadcumbs. Bring 4 quard water to a boil. Stir in 1 Tablespoon salt and cook macaroni until almost tender, but firm to the bite. Drain and leave in colander. Wipe pot dry, and add remaining 6 Tablespoons butter and melt over medium heat. Stir in garlic, mutard mixture, and cayenne. Cook until fragant, 30 seconds. Stir in the flour and cook until golden, about 1 minute Slowly whisk in the milk and broth. Bring to a simmer. Cook, whisking often, until the mixture is slightly thickened (6 minutes). Take off the heat and stir in cheeses until melted. Season with salt & pepper. Stir in macaroni. Pour into 9 x 13. Sprinkle with breacrumbs and bake until golden brown and bubbling.

This was delicious. When I make it again, I'll put a picture up, or Tawn can take a picture wen she makes it and put it on!

1 comment:

the kesler klan said...

Can't wait to try it. Yumm-o!