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The Best Macaroni and Cheese on the Planet Recipe

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This recipe for The Best Macaroni and Cheese on the Planet, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
"The Gourmet Cookbook"
Added: Wednesday, March 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Topping:
1/4 stick (2 Tbs) unsalted butter, melted
2 cups panko (Japanese bread crumbs) or coarse dry bread crumbs
1 cup coarsely grated extra-sharp cheddar cheese (about 4 oz)
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For the cheese sauce and macaroni:
3 Tbs unsalted butter
3 Tbs 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 cheese (about 1 pound)
2 tsp Dijon mustard
1 1/2 tsp salt
1/4 tsp freshly grated black pepper
3/4 lb elbow macaroni

Directions:
Directions:
Put a rack in the middle of oven and preheat to 400F. Butter a 3 quart shallow baking dish. Make the topping: Stir together butter, panko, and cheese.
Make the sauce: Melt butter in a 5 quart heavy pot over low heat. Whisk in flour and red pepper flakes and cook, whisking for 3 minutes to make a roux. Whisk in the milk in a slow stream, then bring sauce to a boil, whisking constantly for 3 minutes. Stir in cream, cheddar, mustard, salt and pepper. Remove from the heat and cover the surface of the sauce with waxed paper to prevent a skin from forming.
Cook macaroni in a 6 quart pot of boiling salted water. Reserve 1 cup of the cooking water; then drain the macaroni. Stir together the macaroni, reserved cooking water and sauce in a large bowl; then transfer to the baking dish. Sprinkle topping evenly over the macaroni. Bake until top is golden and bubbling, 25 to 35 minutes. Makes 8 main-course servings

Personal Notes:
Personal Notes:
Source: "The Gourmet Cookbook" Houghten Mifflin, 2004.

 

 

 

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