I can always seem to go for a steaming hot pile of gooey mac and cheese. It goes with just about anything and it is such a comforting addition to any meal.
I previously made a smoky chipotle mac and cheese version and we loved it so much, that I decided to try my hand at another recipe. While this one was just not as tasty as the other, it was still very good. Surprisingly, we figured out that we actually prefer the spicier alternative recipe. This one is just a tad more mellow.
This mac and cheese recipe is perfect for your family or children who may just want the classic version. It’s creamy delicious and makes a generous casserole dish full.
Macaroni and Cheesefrom Epicurious
7 tablespoons unsalted butter
1/4 cup plus 2 tablespoons all-purpose flour
4 cups milk
1 & 1/2 teaspoons dry mustard
1/8 teaspoon cayenne
1 pound elbow macaroni
2 cups grated extra-sharp cheddar cheese
1 cup grated smoked cheddar cheese
1 cup panko bread crumbs
1. Preheat oven to 350°. Grease a 3- to 4-quart gratin dish or other shallow baking dish.
2. In a heavy saucepan melt 6 tablespoons butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes.
3. Add milk in a stream, whisking, and bring to a boil, whisking.
4. Add mustard, cayenne, and salt and pepper to taste and simmer sauce, whisking occasionally, until thickened, about 2 minutes.
5. In a kettle of salted boiling water cook macaroni until just al dente, about 7 minutes, and drain well. In a large bowl stir together macaroni, sauce, cheddar, and transfer to prepared dish.
6. Sprinkle bread crumbs evenly over macaroni. Cut remaining 1 tablespoon butter into bits and scatter over topping.
7. Bake macaroni in middle of oven 25 to 30 minutes, or until golden and bubbling.