Classic Macaroni and Cheese

Name: Classic Macaroni and Cheese
Yield: Serves 6 to 8, or 10 to 12 as a side
Ingredients: 3 slices, hearty white sandwich bread, torn into quarters; 2 tablespoons, unsalted butter, cut into 4 pieces and chilled, plus 5 tablespoons unsalted butter; 1 pound, elbow macaroni; , Salt; 6 tablespoons, all-purpose flour; 1 1/2 teaspoons, dry mustard; 1/4 teaspoon, cayenne pepper; 5 cups, whole milk; 8 ounces, Monterey Jack cheese, shredded (2 cups); 8 ounces, sharp cheddar cheese, shredded (2 cups)

136 comments

Appears in Cook's Illustrated May/June 2004, America's Test Kitchen TV

Why suffer through stodgy, gritty, greasy, or bland mac and cheese? This delicious version is creamy, rich (but not heavy), and fast enough for a weeknight.

SERVES6 to 8, or 10 to 12 as a side

TIME1 hour

has video

WHY THIS RECIPE WORKS

For a macaroni and cheese recipe that would appeal to adults and kids alike, we kept things simple, staying away from pungent cheeses and overly rich eggs and cream. Instead, we tossed al dente pasta with a béchamel-based cheese sauce, usin...

This is a members' feature.