I’ve been making versions of this recipe for about 2 years and over the weekend I tried it again. This time ended up being the best batch (and I’ve made a lot), so I wanted to post it here to share. I want to note that the original recipe isn’t mine, but rather came from Cooks Illustrated. I’ve just fine tuned the ingredients. Enjoy!
1 lb large elbow macaroni
5 tbs butter
6 tbs unbleached all-purpose flour
1 1/2 tsp powdered mustard
1/4 tsp cayenne (optional)
10 black peppercorns medium grind
1 cup heavy cream
4 cups whole milk
4 ounces Monterrey Jack cheese
4 ounces Colby cheese
8 ounces Irish Reserve Sharp Cheddar (any 2 year aged cheddar will probably work, extra sharp cheddar in a pinch.)
Grate cheese. Adjust oven to middle lower position and heat broiler. Bring 4 quarts water to a boil over high heat. Add macaroni and 1 tbs salt. Cook until pasta is tender (about 30 seconds to 1 minute past al dente). Drain pasta and set aside.
In same pan heat butter over medium high heat until foaming. Add flour, mustard, black pepper and cayenne and whisk well to combine. Continue mixing until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk and cream, bring to a boil, whisking constantly. Reduce heat to medium and simmer till consistency of heavy cream, about 5 minutes. Turn off heat and stir in cheese and 1 tsp salt until melted. Add pasta and mix thoroughly. Transfer to broiler safe 13×9 and broil till the top is golden brown, turning if necessary. Cool about 5 minutes then serve.
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