Macaroni And Cheese
serves 2-4
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
1/2 pound elbow macaroni
3 slices white sandwich bread, torn into pieces
1/4 cup chopped fresh parsley
5 tablespoons unsalted butter (2 for the topping and 3 for the cheese sauce)
3 tablespoons all-purpose flour
2 cups whole milk
1 cup coarsely grated cheddar
1 cup coarsely grated Monterey Jack
1/2 teaspoon cayenne pepper
prep: 25 minutes
total: 50 minutes
large pot
colander
food processor
baking dish
large saucepan
whisk
1. Bring a large pot of water and 2 teaspoons salt to a boil. Add the macaroni and stir. Cook until the noodles are al dente. Drain in a colander and set aside.
2. For the topping: Pulse together the torn bread, parsley and 2 tablespoons of the butter in a food processor until crumbs are formed, about 5-10 pulses. Preheat the broiler to high and grease a baking dish.
3. Melt the remaining 3 tablespoons of butter in a large saucepan over medium heat. When the foam subsides, sprinkle in the flour, whisking constantly until you have a light brown roux, about 2 minutes. Continuing to whisk, drizzle in the milk until everything's combined. Bring the sauce to a gentle simmer, and cook, whisking often, until it thickens, about 5 minutes.
4. Grate the cheeses. Remove the sauce from the heat and whisk in the cheese until it's melted. Stir in the drained macaroni and the cayenne pepper. Pour the mixture into the baking dish. Top with the bread crumb mixture.
5. Put the baking dish 6-8 inches under the broiler and cook until the crumbs are deep brown, about 4-6 minutes. Cool 5 minutes before serving.
2. For the topping: Pulse together the torn bread, parsley and 2 tablespoons of the butter in a food processor until crumbs are formed, about 5-10 pulses. Preheat the broiler to high and grease a baking dish.
3. Melt the remaining 3 tablespoons of butter in a large saucepan over medium heat. When the foam subsides, sprinkle in the flour, whisking constantly until you have a light brown roux, about 2 minutes. Continuing to whisk, drizzle in the milk until everything's combined. Bring the sauce to a gentle simmer, and cook, whisking often, until it thickens, about 5 minutes.
4. Grate the cheeses. Remove the sauce from the heat and whisk in the cheese until it's melted. Stir in the drained macaroni and the cayenne pepper. Pour the mixture into the baking dish. Top with the bread crumb mixture.
5. Put the baking dish 6-8 inches under the broiler and cook until the crumbs are deep brown, about 4-6 minutes. Cool 5 minutes before serving.
0
