{"id":176,"date":"2008-03-09T12:55:18","date_gmt":"2008-03-09T16:55:18","guid":{"rendered":"http:\/\/thisfoodthing.wordpress.com\/2008\/03\/09\/classic-macaroni-and-cheese\/"},"modified":"2008-03-09T12:55:18","modified_gmt":"2008-03-09T16:55:18","slug":"classic-macaroni-and-cheese","status":"publish","type":"post","link":"http:\/\/thisfoodthing.com\/index.php\/2008\/03\/09\/classic-macaroni-and-cheese\/","title":{"rendered":"Classic Macaroni And Cheese"},"content":{"rendered":"

I’m putting this recipe up for those that have been looking for a Mac and Cheese recipe, with a b\u00e9chamel sauce, instead of the version I prefer (The Lady’s Cheese Mac<\/a>).  <\/p>\n

Enjoy!<\/p>\n

 <\/p>\n

\"macandcheese2\"<\/a> <\/p>\n

 <\/p>\n

Classic Macaroni And Cheese<\/h3>\n

Recipe from: America’s Test Kitchen<\/p>\n

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<\/p>\n

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<\/p>\n

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.<\/p>\n

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.<\/p>\n

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
thicken). <\/p>\n

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.<\/p>\n

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.<\/p>\n

Cool about 5 minutes, then serve.<\/p>\n

Recipe Notes from Americas Test Kitchen<\/p>\n

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.<\/p>\n","protected":false},"excerpt":{"rendered":"

I’m putting this recipe up for those that have been looking for a Mac and Cheese recipe, with a b\u00e9chamel sauce, instead of the version I prefer (The Lady’s Cheese Mac).  Enjoy!     Classic Macaroni And Cheese Recipe from: … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[],"tags":[485,15,221,222,223,224,312],"class_list":["post-176","post","type-post","status-publish","format-standard","hentry","tag-cheese","tag-grains-potatoes-pasta","tag-mac-cheese","tag-mac-and-cheese","tag-macaroni","tag-macaroni-and-cheese","tag-recipe"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts\/176","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/comments?post=176"}],"version-history":[{"count":0,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts\/176\/revisions"}],"wp:attachment":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/media?parent=176"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/categories?post=176"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/tags?post=176"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}