Ultra Creamy Macaroni and Cheese
Our Army buddies and we meet for lunner (lunch/dinner) every Sunday. This Sunday is our turn, and because the weather's so damp and cool, we're going with the ultimate comfort food, macaroni and cheese. This is the recipe we're using.
4 T. unsalted butter (1/2 stick)
Salt
1 lb. elbow macaroni
5 T. all-purpose flour
3 12-oz cans evaporated milk
2 tsp. hot sauce
1 tsp. dry mustard
1/8 tsp. ground nutmeg
2 cups shredded extra-sharp cheddar
1 1/4 cups shredded block American cheese (not sliced)
3/4 cup shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
Adjust oven rack to middle position and heat to 350° F.
Bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt and the pasta and cook, stirring often, until almost tender. Reserve 1/2 cup pasta water. Drain the pasta and rinse with cold water until cool, then drain well. Set aside.
Melt butter in the pasta pot over medium-high heat. Stir in flour and cook, stirring constantly, until the mixture turns light brown, about 1 minute. Slowly whisk in the evaporated milk, hot sauce, mustard, nutmeg, and 2 teaspoons salt; cook until slightly thickened, about 4 minutes. Remove from heat, whisk in the cheeses and reserved pasta water until the cheeses melt. Add the pasta; stir to coat.
Transfer the pasta to a 13x9” baking dish and top evenly with the Parmesan. Bake until the casserole is bubbling around the edges and the top is golden brown, 20 to 25 minutes.
Let rest 10 minutes before serving.
NOTE: Don't use commercially shredded cheese or pre-sliced cheeses. They are too dry for proper melting. Buy cheese blocks and shred 'em yourself.
4 T. unsalted butter (1/2 stick)
Salt
1 lb. elbow macaroni
5 T. all-purpose flour
3 12-oz cans evaporated milk
2 tsp. hot sauce
1 tsp. dry mustard
1/8 tsp. ground nutmeg
2 cups shredded extra-sharp cheddar
1 1/4 cups shredded block American cheese (not sliced)
3/4 cup shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
Adjust oven rack to middle position and heat to 350° F.
Bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt and the pasta and cook, stirring often, until almost tender. Reserve 1/2 cup pasta water. Drain the pasta and rinse with cold water until cool, then drain well. Set aside.
Melt butter in the pasta pot over medium-high heat. Stir in flour and cook, stirring constantly, until the mixture turns light brown, about 1 minute. Slowly whisk in the evaporated milk, hot sauce, mustard, nutmeg, and 2 teaspoons salt; cook until slightly thickened, about 4 minutes. Remove from heat, whisk in the cheeses and reserved pasta water until the cheeses melt. Add the pasta; stir to coat.
Transfer the pasta to a 13x9” baking dish and top evenly with the Parmesan. Bake until the casserole is bubbling around the edges and the top is golden brown, 20 to 25 minutes.
Let rest 10 minutes before serving.
NOTE: Don't use commercially shredded cheese or pre-sliced cheeses. They are too dry for proper melting. Buy cheese blocks and shred 'em yourself.
