Best 5 Classic Macaroni And Cheese Americas Test Kitchen Recipes

CLASSIC MACARONI AND CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Grease a 2 quart casserole dish. Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices. Dot with butter and season with salt and pepper. Repeat layering three times. Pour evaporated milk evenly over the top of all.
• Bake, uncovered, for one hour, or until top is golden brown.

TEST KITCHEN'S FAVORITE MAC AND CHEESE

Steps:

• Boil pasta in a medium pot of boiling salted water until al dente, about 2 minutes less than per package instructions. Drain, reserving 1 cup pasta water.
• Return empty pot to medium heat and add butter. When butter melts and foams, add flour and whisk until darkened slightly, 1 to 2 minutes. Add mustard powder and whisk to combine. Slowly whisk in milk. Bring to a boil, then reduce heat to medium and cook, stirring often, until thick enough to coat the back of a spoon, 3 to 4 minutes.
• Reduce heat to low and add cheese in 3 batches, starting with American. Follow with cheddar and Parmesan. Whisk to fully combine after adding each cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add pasta, stir to coat, and serve.

CLASSIC MACARONI AND CHEESE (AMERICA'S TEST KITCHEN)

Steps:

• For the bread crumbs:
• Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses and set aside.
• For the pasta and cheese:
• Adjust oven rack to lower-middle position and heat broiler.
• Bring 4 quarts water to boil in Dutch oven over high heat.
• Add macaroni and 1 tablespoon salt; cook until pasta is tender; drain and set aside in colander.
• In now empty Dutch oven, heat butter over medium-high heat until foaming.
• Add flour, mustard, and cayenne and whisk well to combine.
• Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute.
• Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken).
• Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.
• Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted.
• Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
• Transfer mixture to broiler safe 9 by 13" baking dish and sprinkle evenly with bread crumb mixture.
• Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning.
• Cool about 5 minutes, then serve.

CLASSIC MACARONI AND CHEESE (AMERICA'S TEST KITCHEN) RECIPE - (3.6/5)

Steps:

• Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender; drain and set aside in colander. In now empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes. Transfer mixture to broiler safe 9 by 13" baking dish and sprinkle evenly with bread crumb mixture. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.

CLASSIC MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Melt the butter in the bottom of an oven-proof fry pan. Add the flour and stir over heat until just beginning to brown - don't let it get too brown. Take it off the heat and stir in about 1 cup of milk until the butter and flour mixture is fully incorporated. Put it back on the heat and simmer until just beginning to thicken, about 5 minutes. Add the rest of the milk; stir to fully incorporate.
• Add all of the cheeses and stir to melt. Once melted, add the cooked macaroni. Stir to mix.
• Cover the top of the mac and cheese with panko crumbs and place the pan in the oven. Bake for about 20 minutes, or until it is bubbling and the bread crumbs are slightly browned.