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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Classic macaroni and cheese Recipe

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This recipe for Classic macaroni and cheese is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 c bread crumbs
5 tbsp butter and 3 tbsp cut into 6 pieces and chilled
1 pound elbow macaroni (1 -375 gr box plus 1/4 of another box)
6 tbsp flour
1 1/2 tsp dry mustard
1/4 tsp cayenne
5 c milk
8 oz Monterey jack cheese (2 cups)
8 oz sharp cheddar cheese (2 cups)
Directions:
Directions:
1. Add 3 Tbsp of melted butter to crumbs.
2. Adjust oven rack 8 " from broiler and heat broiler.
3. Bring 4 quarts water to boil in large pot. Add macaroni and 1 Tbsp salt and cook, stirring often, until tender, drain macaroni.
3. Melt remaining 5 Tbsp butter in now-empty pot over medium heat. Add flour, mustard, 1 tsp salt, cayenne and cook, whisking constantly, until mixture becomes fragrant, and deepens in color, about 1 minute. Gradually whisk in milk, bring mixture to boil, whisking constantly. Reduce heat to medium and simmer, whisking occasionally, until thicken about 5 minutes. Off heat, slowly whisk in Monterey Jack and cheddar until completely melted. Add macaroni to sauce and cook over medium low heat stirring constantly, until mixture is steaming and heated through, about 6 minutes.
4. Transfer mixture to 13x9 " broiler safe baking dish and sprinkle with bread-crumb mixture. Broil until topping is deep golden brown, 3 to 5 minutes. Let casserole cool for 5 minutes before serving.
Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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