Classic Macaroni and Cheese

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Not the richest, not the spiciest, not the sharpest, not the astir outrageous: This is just-plain-delicious, no-frills macaroni and cheese, large connected its ain but besides blessed to invited additions.

The look tin beryllium halved and baked successful an 8- oregon 9-inch quadrate casserole dish. You tin besides cook the afloat look successful 2 smaller dishes with antithetic add-ins successful each one.

The topping tin beryllium made a time successful advance. The casserole tin beryllium assembled a time successful advance, brought to country somesthesia and baked; don't adhd the topping until conscionable earlier baking.

Adapted from the May-June 2004 contented of Cook's Illustrated.

Ingredients

measuring cup

Servings: 10-12  side-dish servings oregon 8 to 10 main-course

For the topping

  • 5 slices good-quality achromatic sandwich breadstuff (about 5 ounces total), torn into unsmooth pieces (about 4 1/2 cups)
  • 4 tablespoons (1/2 stick) acold unsalted butter, chopped into 8 adjacent pieces

For the pasta and cheese

  • 1 lb dried elbow macaroni oregon different tiny pasta shape
  • 1 tablespoonful positive 1 spoon salt
  • 5 tablespoons unsalted butter
  • 6 tablespoons flour
  • 1 1/2 teaspoons powdered mustard
  • 1/4 spoon cayenne capsicum (optional)
  • 5 cups whole, low-fat oregon nonfat milk, warmed oregon astatine country temperature
  • 8 ounces Monterey Jack cheese, shredded (2 cups)
  • 8 ounces crisp cheddar cheese, specified arsenic Cabot Smooth Sharp, shredded (2 cups)

Nutritional Facts

Per serving (based connected 10 main-course servings, utilizing low-fat milk)

  • Calories

    550

  • Fat

    28 g

  • Saturated Fat

    17 g

  • Carbohydrates

    52 g

  • Sodium

    640 mg

  • Cholesterol

    80 mg

  • Protein

    23 g

  • Fiber

    2 g

  • Sugar

    2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from the May-June 2004 contented of Cook's Illustrated.

Tested by Jane Touzalin.

Published February 28, 2012

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Updated March 14, 2026

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