Cooks Illustrated Classic Macaroni And Cheese Recipes

CLASSIC MACARONI AND CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Grease a 2 quart casserole dish. Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices. Dot with butter and season with salt and pepper. Repeat layering three times. Pour evaporated milk evenly over the top of all.
• Bake, uncovered, for one hour, or until top is golden brown.

COOK'S ILLUSTRATED CLASSIC MACARONI AND CHEESE

Steps:

• For the bread-crumb topping: Pulse bread and butter in food processor until crumbs are about 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 and whisk well to combine.
• Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute.
• Gradually whisk in milk and bring mixture to a 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 13x9 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.

CLASSIC MACARONI AND CHEESE

Steps:

• Cook macaroni according to directions. Do not add salt to the cooking water.
• Drain and set aside.
• Spray a casserole dish with nonstick cooking oil spray.
• Preheat oven to 350°F.
• Lightly spray saucepan with nonstick cooking oil spray.
• Add onions to saucepan and sauté for about 3 minutes.
• In another bowl, combine macaroni, onions, and the remaining ingredients.
• Mix thoroughly.
• Transfer mixture into casserole dish.
• Bake for 25 minutes or until bubbly.
• Let stand for 10 minutes before serving.

CLASSIC MACARONI AND CHEESE FROM FINE COOKING

Steps:

• Heat oven to 375 degrees and butter 9x13" baking dish.
• Cook macaroni according to package directions just until tender and drain well.
• Melt 12 tablespoons of butter in a heavy-based medium saucepan over medium heat. Add flour, onion, bay leaf, thyme, and peppercorns; reduce heat to medium low and cook for 2-3 minutes, stirring constantly, to make a roux. Slowly whisk the milk into rux until smooth and blended. Raise heat to medium-high; whisk constantly until mixture boils. Cook for 3-4 minutes, stirring constantly, until thickened. Lower heat and continue simmering for about 10 minutes, stirring constantly.
• Strain sauce into a large bowl, removing the onion, herbs, and peppercorns. Add salt, pepper, nutmeg, and cheddar cheese, stirring until cheese is melted. Toss pasta with cheese sauce and pour mixture into baking dish.
• Melt last 2 tablespoons butter and toss with breadcrumbs. Spread the buttered curmbs over casserole. Bake until sizzling and lightly browned, about 40 minutes. Cover with foil is browns too quickly.