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    Creamy Homestyle Macaroni and Cheese

    clock-icon30 minutes
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    Author
    Elliot silber

    Experience the ultimate comfort food with our Creamy Homestyle Macaroni and Cheese. It's the perfect balance of creamy richness without being overly heavy. Ideal for a satisfying weeknight dinner.

    Ingredients for Creamy Homestyle Macaroni and Cheese

    units in
    USchevron
    units in
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    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Hearty White Sandwich Bread, torn into quarters

    slices

    Substitute chevron-down

    Unsalted Butter, divided (2 tablespoons chilled, 5 tablespoons at room temperature)

    tablespoons

    Substitute chevron-down

    Elbow Macaroni

    0 lb

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    All Purpose Flour

    tablespoons

    Substitute chevron-down

    Dry Mustard

    teaspoons

    Substitute chevron-down

    Cayenne Pepper

    teaspoons

    Substitute chevron-down

    Whole Milk

    cups

    Substitute chevron-down

    Monterey Jack Cheese, shredded

    0 oz

    Substitute chevron-down

    Sharp Cheddar Cheese, shredded

    0 oz

    Substitute chevron-down

    How to Make Creamy Homestyle Macaroni and Cheese

    1. Breadcrumb Topping

    Adjust oven rack to lower-middle position and preheat broiler. In a food processor, pulse bread and 2 tablespoons of chilled butter until coarsely ground, for about 7 to 10 pulses; set aside.

    2. Cook Pasta

    Bring 4 quarts of water to a rolling boil in a large Dutch oven. Add elbow macaroni and 1 tablespoon salt. Cook, stirring frequently, until macaroni is tender. Drain and transfer to a colander. Set aside.

    3. Cheese Sauce

    In the now-empty Dutch oven, melt the remaining 5 tablespoons of butter over medium-high heat. Stir in flour, dry mustard, cayenne pepper, and 1 teaspoon of salt. Cook for 1 minute, stirring constantly. Gradually whisk in milk until the mixture is smooth. Bring to a boil, then reduce heat to medium. Continue to cook, whisking occasionally, until thickened to the consistency of heavy cream, about 5 minutes. Remove from heat. Whisk in both Monterey Jack and sharp cheddar cheeses until fully melted and smooth. Fold in the cooked macaroni, stirring until well coated and the mixture is steaming, about 6 minutes on medium-low heat.

    4. Broil

    Transfer the macaroni mixture into a 13 by 9-inch broiler-safe baking dish. Evenly sprinkle the breadcrumb mixture on top. Broil until the crumbs are a deep golden brown, about 3 to 5 minutes, watching closely and rotating the dish for even browning. Let the dish rest for 5 minutes before serving.

    Pitfalls and tips

    Grate Your Own Cheese

    Pre-shredded cheeses often contain anti-caking agents that can make your sauce grainy. Buy blocks of high-quality cheese and grate them yourself for the smoothest, most flavorful sauce. A blend of sharp cheddar for flavor and a melty cheese like Gruyère, Monterey Jack, or fontina for creaminess is ideal.

    Add Cheese Gradually

    Add the cheese to the sauce in small batches, stirring until each batch is completely melted before adding more. This will help you achieve a smooth sauce.

    Avoid Overbaking

    If you’re baking your mac and cheese to get a crispy top, be careful not to overbake it, as this can dry out the sauce. Bake just until you get the desired golden crust—usually about 20-25 minutes in a 375°F (190°C) oven.

    Create a Roux

    For a velvety sauce, start by making a roux with equal parts butter and flour. Cook it until it's just beginning to brown to ensure there's no raw flour taste and to add depth of flavor.

    Choose the Right Pasta

    Opt for a pasta shape with plenty of nooks and crannies, like classic elbow macaroni, shells, or cavatappi. These shapes hold onto the cheese sauce better. Make sure to cook the pasta al dente (usually 1-2 minutes less than the package instructions) as it will continue to cook in the cheese sauce.


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