Mac and Cheese Ultimate

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COMFORT FOOD

Homemade Mac 'n' Cheese Is AlEpicurious

Our Favorite Meals in 6 IngrediKnorr®

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Homemade Mac 'n' Cheese Is Always a Good Idea

Lauren Salkeld, recipe by Garrett McCord

Garrett McCord,

coauthor with

Stephanie Stiavetti of

Melt: The Art of

Macaroni and Cheese,

created this recipe

exclusively for

Epicurious. A

completely traditional

take on the ultimate

comfort food casserole, we think this is a guaranteed crowd-pleaser.

Plus, it’s a flexible recipe that can easily be tinkered with to suit your

family’s mac ‘n’ cheese preferences.

If you really like the crunchy topping, go ahead and add more—use an

additional 1/2 cup of panko, an extra 1 1/2 tablespoons of butter, and a

slightly larger handful of shredded cheese. Want more assertive

cheesiness? Experiment with different Cheddars, including aged

versions. And of course, feel free to add your favorite extras like raw or

roasted broccoli or cauliflower, or crisp cooked bacon.

For more on mac ‘n’ cheese, including tips from McCord and more

mix-in ideas, see our guide to creating the ultimate Macaroni and

Cheese.

Epicurious Jan 30, 2014

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of 4Homemade Mac 'n' Cheese Is Always a Good Idea

2/5/2014https://www.yahoo.com/food/the-ultimate-homemade-mac-n-cheese-74756979865.html

MACARONI AND CHEESE

yield: Makes 8 servings

active time: 25 minutes

total time: 1 hour and 10 minutes

Ingredients

6 tablespoons unsalted butter, plus more to grease the baking dish

1 cup panko bread crumbs

24 ounces sharp or extra-sharp Cheddar, grated (about 9 cups total)

1 pound elbow macaroni

3 1/4 cups whole milk

3 tablespoons all-purpose flour

1 1/2 teaspoons dry mustard

1 teaspoon fine sea salt

1/2 teaspoon freshly ground black pepper

SEE MORE: The Best Pizza in America

Preparation

Preheat the oven to 350°F. Lightly butter a 9- by 13-inch baking dish.

In a small saucepan over moderate heat, melt 3 tablespoons of the

butter. Place the panko bread crumbs in a small bowl, drizzle with the

melted butter, and toss to combine. Add a handful of the grated cheese

to the bowl, toss to combine, and set aside.

In a large pot of boiling salted water, cook the elbow macaroni until al

dente. Drain the noodles, without rinsing, then return them to the pot

they were cooked in.

In a small saucepan over moderate heat, warm the milk just until it

starts to steam and form tiny bubbles around its edges—be careful not

to let the milk come to a boil. Remove from the heat.

See more: 5 Rules For Healthy Comfort Food

In a medium saucepan over moderate heat, melt the remaining 3

tablespoons of butter. Add the flour and use a flat-edged wooden

spoon or heat-safe rubber spatula to stir the mixture together,

scraping the bottom of the pan to prevent burning, just until it starts to

turn a light brown color, about 3 minutes. Slowly add the warm milk

and stir constantly until the sauce thickens, about 3 minutes. Remove

from the heat and stir in the dry mustard, salt, and pepper. Add the

remaining grated cheese and stir until it’s completely melted. Adjust

the seasoning to taste. Pour the cheese sauce over the cooked elbow

macaroni and gently stir to coat the noodles in the sauce.

Pour the macaroni and cheese into the prepared baking dish and top

with the panko-cheese mixture. Bake until light golden brown and

bubbling, about 30 minutes. Serve hot. DO AHEAD: Macaroni and

cheese can be made ahead, put into the baking dish, cooled

completely, and kept, covered in the refrigerator, for 2 days. Do not

add the bread crumbs until ready to bake. (Chilled Macaroni and

Cheese may take longer than 30 minutes to be fully cooked.)

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