Cook's Illustrated Classic Macaroni and Cheese
I skipped the bread-crumb topping, and this was still to-die-for delicious. Cooks Illustrated says it's critical to cook the pasta until it is tender--just past the al dente stage. For this recipe, overcooking the pasta is better than undercooking because undercooked pasta will release starch into the sauce and make it gritty. Whole, low-fat, and skim milk all work in this recipe (I used evaporated milk and loved it--some was low fat evaporated). You can halve this recipe and broil in an 8-inch square, heatproof baking dish. If desired, serve with celery salt or hot sauce. Recipe courtesy of Entertaining by Cook's Illustrated, February 2011.
I skipped the bread-crumb topping, and this was still to-die-for delicious. Cooks Illustrated says it's critical to cook the pasta until it is tender--just past the al dente stage. For this recipe, overcooking the pasta is better than undercooking because undercooked pasta will release starch into the sauce and make it gritty. Whole, low-fat, and skim milk all work in this recipe (I used evaporated milk and loved it--some was low fat evaporated). You can halve this recipe and broil in an 8-inch square, heatproof baking dish. If desired, serve with celery salt or hot sauce. Recipe courtesy of Entertaining by Cook's Illustrated, February 2011.
- 1/4 teaspoon cayenne pepper
- table salt
- 5 tablespoons unsalted butter
- 1 1/2 teaspoons dry mustard
- 1 lb elbow macaroni
- 8 ounces sharp cheddar cheese shredded
- 8 ounces monterey jack cheese shredded
- 5 cups milk
- 6 slices white sandwich bread (hearty and torn into rough
- 3 tablespoons unsalted butter (cold and cut into 6 pieces)
- 6 tablespoons unbleached all-purpose flour
- Carbohydrate 50.5376333875972 g
- Cholesterol 89.0793248266803 mg
- Fat 31.1676528343723 g
- Fiber 2.27444289675342 g
- Protein 26.5461750344216 g
- Saturated Fat 18.9350413143667 g
- Serving Size 1 1 serving(s) (274g)
- Sodium 610.969681990714 mg
- Sugar 48.2631904908438 g
- Trans Fat 2.32643061952422 g
- Calories 590 calories
Step-by-step
- For the bread-crumb topping: Pulse bread and butter in food processor until crumbs are about 1/8 inch, ten to fifteen 1-second pulses. 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 pasta 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 and bring mixture to a 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 13x9 inch baking dish and sprinkle evenly with bread crumbs.
- Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning.
- Cool about 5 minutes, then serve.
A Creamy Dream: My Take on Cook's Illustrated Mac and Cheese
Let me tell you, friends, there are few things in this world that bring me as much comfort as a perfectly creamy, cheesy bowl of macaroni and cheese. I've tried countless recipes over the years, from boxed mixes to elaborate restaurant versions, but none have quite captured my heart like Cook's Illustrated's classic recipe. And let me tell you, it’s lived up to the hype (even without the breadcrumbs!).
I stumbled upon this recipe while flipping through an old copy of Cook's Illustrated magazine. Being a busy working mom, I appreciate a recipe that's both delicious and relatively straightforward. This one fit the bill perfectly. The instructions were clear, the ingredient list was manageable, and the end result? Pure, unadulterated cheesy bliss. I even experimented a little; instead of regular milk, I used evaporated milk and it brought an unparalleled richness to the final product. I definitely recommend giving this a try if you want to amp up the creamy factor!
One of the things I really appreciated about this recipe was the emphasis on cooking the pasta just past al dente. Most recipes call for perfectly al dente pasta, but Cook's Illustrated suggests a slightly softer texture. I initially hesitated, thinking it would make the dish mushy, but I was pleasantly surprised. The slightly overcooked pasta actually helped create a smoother, creamier sauce. It's a subtle difference, but it made a noticeable impact on the overall texture of the dish. I never thought I'd be a fan of slightly overcooked pasta, but this recipe converted me!
The cheese sauce itself is a revelation. The combination of sharp cheddar and Monterey Jack is simply divine. The recipe calls for a roux (a mixture of butter and flour) as a base for the sauce, which gives it the perfect thickness and creamy consistency. And let’s be honest, a good roux is the key to any great cheese sauce. The instructions are precise – making sure to whisk constantly as you gradually add the milk prevents any lumps from forming. It's all about that smooth, velvety texture.
This mac and cheese is incredibly versatile. You can easily adjust the seasonings to your liking. A dash of cayenne pepper adds a subtle kick, while a sprinkle of celery salt provides a pleasant salty, herbaceous note. I’ve even served it with a drizzle of my favorite hot sauce for an extra layer of flavor – it complements the richness of the cheese beautifully. I've also halved the recipe on several occasions and baked it in a smaller dish – perfect for a cozy weeknight meal or even a quick lunch.
Honestly, the best part about this recipe is how effortlessly delicious it is. It’s a comforting classic that always seems to impress, no matter the occasion. From family dinners to potlucks, this mac and cheese is a guaranteed crowd-pleaser. It’s the kind of dish that makes everyone happy, and that, my friends, is what cooking is all about.
So, if you're looking for a truly exceptional macaroni and cheese recipe, look no further. This one from Cook's Illustrated is a keeper. It's simple enough for a weeknight meal yet elegant enough for a special occasion. Trust me on this one; you won't be disappointed.
I strongly encourage you to give it a try and experience the culinary magic for yourself. Let me know in the comments how your mac and cheese adventure turns out! Happy cooking!
