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From America's Test Kitchen
Old-fashioned macaroni and cheese takes no shortcuts. This family favorite should boast tender pasta in a smooth, creamy sauce with great cheese flavor. Too often, the dish, which is baked in the oven, dries out or curdles. We aimed to create a foolproof version.
We cooked the pasta until just past al dente and then combined it with a béchamel-based cheese sauce. For best flavor and a creamy texture, we used a combination of sharp cheddar and Monterey Jack. We combined the cooked pasta with the sauce and heated it through on the stovetop, rather than in the oven. This step helped ensure the dish didn’t dry out, but remained smooth and creamy. And to give the dish a browned topping, we sprinkled it with bread crumbs and ran it briefly under the broiler.
Serves 6 to 8, or 10 to 12 as a side
It's crucial to cook the pasta until tender--just past the "al dente" stage. In fact, overcooking is better than undercooking the pasta. Whole, low-fat, and skim milk all work well in this recipe. The recipe can be halved and baked in an 8-inch-square, broilersafe baking dish. If desired, offer celery salt or hot sauce (such as Tabasco) for sprinkling at the table.
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