Macaroni and Cheese

Another winner from the America's Test Kitchen Family Cookbook. (Note: the pictures are for a double batch)

Baked Macaroni and Cheese
6 T butter
breadcrumbs
1# macaroni
1 clove garlic, minced
.25 tsp cayenne pepper
6 T flour
3.5 c whole milk
1.75 c broth (chicken or veggie)
1# Colby, shredded
.5# extra-sharp cheddar, shredded
salt & pepper

Boil water and cook the macaroni. (Note: the Italians say that pasta water should be "as salty as the sea")



Drain the noodles and leave them in the colander.


In the same big pot, melt the butter over medium heat. Stir in the garlic and cayenne; cook until fragrant (about 30 seconds).


Stir in the flour...

... and cook until golden (about 1 min). SLOWLY whisk in the milk and broth. (Whisk well after each additional tablespoon or two of liquid.)






Bring to a simmer. Cook, whisking often, until the mixture is slightly thickened (about 6 min).


Turn off the heat, and whisk in the cheeses until completely melted.


Stir in the drained macaroni, breaking up any clumps. Season with salt and pepper.




Pour into a 9x13 baking dish.


Sprinkle with breadcrumbs.


Bake until golden brown and bublling around the edges, 25 to 30 minutes. Let cool 10 minutes before serving. (Once again, I forgot to get the "after" picture as it came out of the oven!)

Enjoy!