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Baked Macaroni and Cheese (America’s Test Kitchen)

Serves 6-8
Prep time: 10 minutes
Total time: 1 hour 10 minutes (includes 25 minutes baking time)

Although the classic pasta shape for this dish is elbow macaroni, any small, curvaceous pasta will work. Do not use lowfat or skim milk, as neither is rich enough to make a creamy sauce. Low sodium vegetable broth can be substituted to make this dish vegetarian.

8 T unsalted butter (1 stick)
2 c fresh bread crumbs (2-3 pieces in food processor)
1 lb elbow macaroni [I use caravatti or something similarly named]
1 garlic clove, minced
1 t dry mustard, dissolved in 1 t water
¼ t cayenne pepper [I use a few dashes of Tabasco or some chili powder]
6 T all-purpose flour
3 ½ c whole milk
1 ¾ c low-sodium chicken broth [basically a 14oz can, I’ve found]
1 lb Colby cheese, shredded (4 c)
8 oz extra-sharp cheddar cheese, shredded (2 c)

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Melt 2 T of the butter and toss with the breadcrumbs.

2. Bring 4 quarts water to a boil in a large pot for the macaroni. Stir in 1 T salt and the macaroni and cook until almost tender but still firm to the bite. Drain the macaroni and leave it in the colander.

3. Wipe the pot dry [I think the water just steams off on the hot burner, personally], add the remaining 6 T butter, and melt over medium heat. Stir in the garlic, mustard mixture, and cayenne. Cook until fragrant, about 30 seconds.

4. Stir in the flour and cook until golden, about 1 minute. Slowly wisk in the milk and broth. Bring to a simmer. Cook, whisking often, until the mixture is slightly thickened, about 6 minutes.

5. Off the heat, whisk in the Colby and cheddar until completely melted. Season with salt and pepper to taste. Stir in the drained macaroni, breaking up any clumps, until well combined [I put a little less than half of the noodles in (because my saucepot can’t hold more) and the rest in the 9x13 and it works and seems easier to dump]

6. Pour into a 9 by 13-inch baking dish. Sprinkle evenly with the breadcrumbs. Bake until golden brown and bubbling around the edges, 25 to 30 minutes. Let cool for 10 minutes before serving.


To Make ahead
Assemble through step 6, except don’t put on breadcrumbs or bake. Store in the fridge, wrapped tightly in plastic wrap, for up to 3 days before serving. The casserole can also be frozen, wrapped in an additional layer of foil, for up to 2 months. Allow to sit at room temp for 1 hour before baking. (If frozen, thaw in the refrigerator for at least 24 hrs before letting it sit at room temp.)