Post by wilderness on Jan 9, 2020 6:30:04 GMT -5
Baked Macaroni and Cheese-Rosie
Instructions
Mac & Cheese
1. Adjust oven rack to middle position and heat oven to 350 degrees.
2. Using box grater, shred 12 ounces 50 percent light cheddar cheese. (You should have 3 cups.)
3. Bring 4 quarts water to boil in Dutch oven.
4. While waiting for water to boil, melt 1 tablespoon unsalted butter.
5. Place 1 cup panko breadcrumbs in 12-inch nonstick skillet. Toast over medium-high heat, stirring often, until well-browned, 5 to 10 minutes.
6. Transfer to bowl with melted butter and stir to combine.
7. Once water boils, add 1 pound elbow macaroni and 1 tablespoon salt. Cook, stirring often, until just al dente.
8. Once pasta is cooked, reserve ½ cup cooking water.
9. Drain macaroni and set it aside.
10. Combine 3 (12-ounce) cans evaporated milk, 1 teaspoon salt, ¾ teaspoon dry mustard, ½ teaspoon garlic powder, and pinch cayenne pepper in now-empty pot and bring to simmer.
11. In small bowl, whisk 1 tablespoon cornstarch into ¼ cup reserved pasta water until smooth.
12. Whisk mixture into pot.
13. Continue to simmer, whisking constantly, until sauce is slightly thickened, about 3 minutes.
14. Remove from heat and whisk in cheddar, a handful at a time, until melted.
15. Stir in cooked macaroni.
16. Add remaining ¼ cup pasta water as needed to adjust consistency of sauce. (It should be slightly soupy.)
17. Transfer mixture to 13 by 9-inch baking dish.
18. Season panko and butter mixture with salt and pepper to taste.
19. Sprinkle mixture over top.
20. Bake until sauce is bubbling around edges, about 20 minutes. Let cool slightly before serving.
Total Time: 1 hour
Preparation Time: 10 minutes
Active Cooking Time: 30 minutes
Yield: Serves 8
Make Ahead: Serve immediately
Difficulty: Easy
Ingredients
1 Cup panko (Japanese-style bread crumbs)
1 Pound elbow macaroni
salt and pepper
3 (12-ounce) cans 2 percent low-fat evaporated milk *
¾ Teaspoon dry mustard
½ Teaspoon garlic powder * *
Pinch cayenne pepper
1 Tablespoon cornstarch
12 Ounces 50 percent light cheddar cheese * * *
1 Tablespoon unsalted butter
* Evaporated milk is more stable than regular milk, so it prevents the cheese from breaking when added to the sauce.
* * We use garlic powder here instead of fresh garlic because it lends subtle garlic flavor with no distinguishable garlic texture.
* * * We find that 50 percent light cheddar has superior flavor and melting ability, making it perfect for lower-fat macaroni and cheese. Our favorite brand is Cracker Barrel Reduced Fat Sharp Cheddar Cheese.
Tools
13 by 9-inch baking dish
* In order to make the cornstarch slurry to thicken the cheese sauce, we reserve ½ cup of the pasta water. Don’t drain the pasta without saving this water.
* * This small microwave-safe bowl is used to melt the tablespoon of butter and mix together the butter and panko topping.
* * * This small bowl is used to make slurry with cornstarch and half of reserved pasta water.
Instructions
Mac & Cheese
1. Adjust oven rack to middle position and heat oven to 350 degrees.
2. Using box grater, shred 12 ounces 50 percent light cheddar cheese. (You should have 3 cups.)
3. Bring 4 quarts water to boil in Dutch oven.
4. While waiting for water to boil, melt 1 tablespoon unsalted butter.
5. Place 1 cup panko breadcrumbs in 12-inch nonstick skillet. Toast over medium-high heat, stirring often, until well-browned, 5 to 10 minutes.
6. Transfer to bowl with melted butter and stir to combine.
7. Once water boils, add 1 pound elbow macaroni and 1 tablespoon salt. Cook, stirring often, until just al dente.
8. Once pasta is cooked, reserve ½ cup cooking water.
9. Drain macaroni and set it aside.
10. Combine 3 (12-ounce) cans evaporated milk, 1 teaspoon salt, ¾ teaspoon dry mustard, ½ teaspoon garlic powder, and pinch cayenne pepper in now-empty pot and bring to simmer.
11. In small bowl, whisk 1 tablespoon cornstarch into ¼ cup reserved pasta water until smooth.
12. Whisk mixture into pot.
13. Continue to simmer, whisking constantly, until sauce is slightly thickened, about 3 minutes.
14. Remove from heat and whisk in cheddar, a handful at a time, until melted.
15. Stir in cooked macaroni.
16. Add remaining ¼ cup pasta water as needed to adjust consistency of sauce. (It should be slightly soupy.)
17. Transfer mixture to 13 by 9-inch baking dish.
18. Season panko and butter mixture with salt and pepper to taste.
19. Sprinkle mixture over top.
20. Bake until sauce is bubbling around edges, about 20 minutes. Let cool slightly before serving.
Total Time: 1 hour
Preparation Time: 10 minutes
Active Cooking Time: 30 minutes
Yield: Serves 8
Make Ahead: Serve immediately
Difficulty: Easy
Ingredients
1 Cup panko (Japanese-style bread crumbs)
1 Pound elbow macaroni
salt and pepper
3 (12-ounce) cans 2 percent low-fat evaporated milk *
¾ Teaspoon dry mustard
½ Teaspoon garlic powder * *
Pinch cayenne pepper
1 Tablespoon cornstarch
12 Ounces 50 percent light cheddar cheese * * *
1 Tablespoon unsalted butter
* Evaporated milk is more stable than regular milk, so it prevents the cheese from breaking when added to the sauce.
* * We use garlic powder here instead of fresh garlic because it lends subtle garlic flavor with no distinguishable garlic texture.
* * * We find that 50 percent light cheddar has superior flavor and melting ability, making it perfect for lower-fat macaroni and cheese. Our favorite brand is Cracker Barrel Reduced Fat Sharp Cheddar Cheese.
Tools
13 by 9-inch baking dish
* In order to make the cornstarch slurry to thicken the cheese sauce, we reserve ½ cup of the pasta water. Don’t drain the pasta without saving this water.
* * This small microwave-safe bowl is used to melt the tablespoon of butter and mix together the butter and panko topping.
* * * This small bowl is used to make slurry with cornstarch and half of reserved pasta water.
