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Classic Macaroni & Cheese

Source: Fine Cooking - Issue No. 23
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Rating: 4   Reviews: 2 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour 10 Minutes
  Serves six to eight.
This tastes best if you assemble it ahead of baking time so the pasta soaks up the sauce. Sprinkle the crumb topping on just before baking.
RECIPE INGREDIENTS
1 pound elbow macaroni
12 tablespoons unsalted butter
6 tablespoons flour
1/2 medium onion, sliced thin
1 bay leaf
1 sprig fresh thyme
9 black peppercorns
4 1/2 cups milk
2 teaspoons salt
1 teaspoon freshly ground black pepper
Pinch nutmeg
6 cups finely shredded sharp Cheddar cheese
1 1/4 cups coarse bread crumbs
2 tablespoons unsalted butter, melted
Classic Macaroni & Cheese Recipe at Cooking.com
DIRECTIONS
Heat the oven to 375 degrees F and butter a 9 by 13-inch baking dish. Bring a large pot of salted water to a boil and add the elbows; cook until just tender following the package's directions and drain well. Melt the butter in a heavy, medium saucepan over medium heat.


Add the flour, onion, bay leaf, thyme, and peppercorns; cook over medium-low heat for 2 to 3 minutes, stirring constantly. Slowly whisk the milk into the roux until thoroughly combined. Raise the heat to medium high; whisk constantly until the mixture boils. Simmer 3 to 4 minutes, stirring constantly, until thickened. Lower the heat and continue simmering for about 10 minutes, stirring constantly.


Strain the sauce into a large bowl, removing the onion, herbs, and peppercorns. Add the salt, pepper, nutmeg, and shredded cheese, stirring until the cheese is just melted. Toss the pasta with the cheese sauce and pour the mixture into the baking dish. Toss the breadcrumbs with the melted butter and spread them over the casserole. Bake until sizzling and lightly browned on top (cover with foil if the top browns too quickly), about 40 minutes.


Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves six to eight.
Calories: 777
Fat. Total: 44g
Fiber: 3g
Carbohydrates, Total: 67g
Sodium: 1155mg
% Cal. from Fat: 51%
Cholesterol: 124mg
Protein: 30g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Brian, CO Reviewed: 12/17/2006
This is an adult recipe of macaroni & cheese. When I made this dish I thought the kids would like it but they really didn't. However, the adults all had second and thrid helpings. I loved this dish!
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