AMERICAN TEST KITCHEN MAC AND CHEESE RECIPES
CLASSIC MACARONI AND CHEESE | AMERICA'S TEST KITCHEN
Why suffer through stodgy, gritty, greasy, or bland mac and cheese? We can steer you toward a delicious, foolproof homemade version that’s fast enough for a weeknight.
Provided by America's Test Kitchen
Yield Serves 6 to 8, or 10 to 12 as a side
Number Of Ingredients 1
TEST KITCHEN'S FAVORITE MAC AND CHEESE RECIPE | MARTHA STEWART
Our ultimate mac and cheese relies on three different kinds of cheese -- American, cheddar, and Parmesan. For easier grating, put the block of cheese in the freezer for five minutes first.
Provided by Martha Stewart
Categories Pasta and Grains
Total Time 30 minutes
Prep Time 30 minutes
Yield Serves 6 to 8
Number Of Ingredients 9
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.
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