Still no camera, but I did make Classic Macaroni and Cheese from my C.I. (Cook’s Illustrated) cookbook. I wanted to make something quick and easy that would keep me going for a few lunchtimes. I had yet to set up my new Kitchenaid food processor so I made bread crumbs by hand using a cheese grater on my homemade bread from the day before. The recipe called for pulsing it with cold butter and I bet it would have been great. Butter makes everything better, but I guess it will have to wait until next time. I also used the cheese on hand which was extra old cheddar and some MOnteray Jack. Turns out it wasn’t sharp enough to impart much flavour. Turns out cheddar cheese in Canada is labelled as mild, medium, old or extra old and does not use the adjective “sharp” so I’m still confused as to whether old is the same as sharp. If anyone else knows the answer please let me know. On the upside it was creamy and filling and the portion sizes are quite generous. I will try making it again exactly as the called for in the recipe and update you with the results.
Classic Macaroni and Cheese
6 slices hearty white sandwich bread, torn into quarters
8 tbs unsalted butter, 3 tbsp cut into 6 pieces adn chilled
1 lb elbow macaroni
6 tbsp all purpose flour
1 1/2 tsp. dry mustard
1/4 tsp cayenne pepper (optional)
5 cups milk (whole, low-fat or skim will work)
8 ounces Monterey Jack cheese shredded (2 cups)
8 counces shap cheddar cheese, shredded (2 cups)
1. Pulse bread and 3 tbsp chilled butter in food processor to coarse crumbs about 10 pulses; set aside.
2. Adjust oven rack to lower middle position and heat broiler. Bring 4 quarts water to boil in large pot. Add pasta and 1 tbsp salt and cook, stirring often, until tender; drain pasta.
3. Melt remaining 5 tbsp butter into now-empty pot over medium-high heat. Add flour, mustard, 1 tsp salt and cayenne, if using, and cook, whisking constantly, until mixture becomes fragrant and deepens in colour, about 1 min. Gradually whisk in milk; bring mixture to boil, whisking constantly. Reduce heat to medium and simmer, whisking occassionally, until thickened, about 5 minutes. Off heat, slowly whisk in cheeses until completely melted. Add pasta to sauce and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through; about 6 minutes.
4. Transfer mixture to 13 x 9 inch broiler safe baking dish and sprinkle with bread crumb mixture. Broil until topping is deep golden brown, 3-5minutes. Cool casserole for 5 minutes before serving.