Monday, May 7, 2007

Macaroni and Cheese

I have been planning on participating in the Taste of Yellow event at winosandfoodies ever since I first read about it. (Like everyone else who commented after Barbara's announcement, cancer has made plenty of appearances within my immediate circle lately). But suddenly it was May 7th and I had not done my entry! I had pretty much given up on pulling anything together when I developed an enormous craving for mac and cheese - very convenient. So here it is.

With the exception of breadcrumbs, I followed the recipe to the letter, so I will just give an abbreviated version here.

Classic Macaroni and Cheese (only slightly modified) from The New Best Recipe from Cook's Illustrated.

- 1 pound macaroni
- salt
- 5 Tbsp butter
- 6 Tbsp flour
- 1 1/2 tsp dry mustard
- 1/4 tsp cayenne
- 5 cups milk (I used 1%)
- 8 ounces monteray jack cheese, grated
- 8 ounces extra, extra, extra sharp cheddar, grated
- panko breadcrumbs

Using a large pot, cook pasta in well-salted water until tender. Drain in collander and set aside. In the now-empty pot, heat the butter over medium-high until foaming; add flour, mustard and cayenne, and whisk for about a minute, until color deepens. Continue whisking while gradually adding the milk; whisk until mixture is brought to full boil. Turn down heat to medium and simmer for about 5 minutes, until mixture is the consistency of heavy cream. Remove from heat. Add cheese and 1 tsp salt and stir until mixed. Add back pasta and stir over med-low heat until well heated, about 6 minutes. Pour into 9x13 pan (or ramekins). Sprinkle with panko breadcrumbs and place under broiler until browned.

Go see what A Taste of Yellow is all about!

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