I’m putting this recipe up for those that have been looking for a Mac and Cheese recipe, with a béchamel sauce, instead of the version I prefer (The Lady’s Cheese Mac).
Classic Macaroni And Cheese
Recipe from: America’s Test Kitchen
Bread Crumb Topping
6 slice white sandwich bread (good-quality — about 6 ounces), torn
into rough pieces
3 tablespoon unsalted butter (cold) — cut into 6 pieces
Pasta and Cheese
1 Lbs elbow macaroni
1 tablespoon table salt
5 tablespoon unsalted butter
6 tablespoon all-purpose flour
1 1/2 teaspoon powdered mustard
1/4 teaspoon cayenne pepper (optional)
5 cup milk (see note)
8 ounce Monterey Jack cheese — shredded (2 cups)
8 ounce sharp cheddar cheese — shredded (2 cups)
1 teaspoon table salt
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. 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 (if using) 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
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-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.
Recipe Notes from Americas Test Kitchen
It’s crucial to cook the pasta until tender–just past the “al dente”
stage. In fact, overcooking is better than undercooking the pasta.
Whole, low-fat, and skim milk all work well in this recipe. The recipe
can be halved and baked in an 8-inch-square, broiler-safe baking dish.
If desired, offer celery salt or hot sauce (such as Tabasco) for
sprinkling at the table.