Test Kitchens Favorite Mac And Cheese Recipes

TEST KITCHEN'S FAVORITE MAC AND CHEESE

Steps:

• Boil pasta in a medium pot of boiling salted water until al dente, about 2 minutes less than per package instructions. Drain, reserving 1 cup pasta water.
• Return empty pot to medium heat and add butter. When butter melts and foams, add flour and whisk until darkened slightly, 1 to 2 minutes. Add mustard powder and whisk to combine. Slowly whisk in milk. Bring to a boil, then reduce heat to medium and cook, stirring often, until thick enough to coat the back of a spoon, 3 to 4 minutes.
• Reduce heat to low and add cheese in 3 batches, starting with American. Follow with cheddar and Parmesan. Whisk to fully combine after adding each cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add pasta, stir to coat, and serve.

CLASSIC MACARONI AND CHEESE (AMERICA'S TEST KITCHEN) RECIPE - (3.6/5)

Steps:

• 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 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; bring mixture to 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 9 by 13" baking dish and sprinkle evenly with bread crumb mixture. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.