Cheesy goodness! Old-fashioned mac ’n’ cheese
Epicurious’ editors share their easy-to-make recipe that’s warm and tasty
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Easy macaroni and cheese March 12: In the mood for an old-fashioned favorite? Tanya Steel of Epicurious.com reveals their take on this classic recipe. Today Show Kitchen |
Recipes from TODAY |
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Recipes from TODAY |
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Last week, TODAY featured the most popular cookie recipe on Epicurious.com, decadent giant chocolate-toffee cookies. This week, Tanya Steel, editor-in-chief of Epicurious.com, whips up some old-fashioned macaroni and cheese and explains why so many people love this particular easy-to-do recipe. So make it!
Serves 6 to 8 as entrée or 8 to 10 as a side dish
INGREDIENTS
Preheat oven to 350° F. and butter a 3- to 4-quart gratin dish or other shallow baking dish.
In a heavy saucepan melt 6 tablespoons butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add mustard, cayenne, and salt and pepper to taste and simmer sauce, whisking occasionally, until thickened, about 2 minutes.
In a kettle of salted boiling water cook macaroni until just al dente, about 7 minutes, and drain well. In a large bowl stir together macaroni, sauce, Cheddar, and 1 cup Parmesan and transfer to prepared dish.
In a small bowl stir together bread crumbs and remaining 1/3 cup Parmesan and sprinkle evenly over macaroni. Cut remaining 1 tablespoon butter into bits and scatter over topping.
Bake macaroni in middle of oven 25 to 30 minutes, or until golden and bubbling.
When preparing the following pastas in advance (up to six hours), keep them covered and chilled and then let them come to room temperature before baking.
MANAGE YOUR RECIPES
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