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    You are in: Home / Recipes / Classic Macaroni and Cheese (America's Test Kitchen) Recipe
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    Classic Macaroni and Cheese (America's Test Kitchen)

    Classic Macaroni and Cheese     (America's Test Kitchen). Photo by sarteratops

    1/1 Photo of Classic Macaroni and Cheese (America's Test Kitchen)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Marie's Note:

    America's Test Kitchen finds the best way to make ordinary everyday dishes the ultimate. This is a very different and delicious way to make Mac and Cheese with no baking.

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    Units: US | Metric


    1. 1
      For the bread crumbs:
    2. 2
      Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses and set aside.
    3. 3
      For the pasta and cheese:
    4. 4
      Adjust oven rack to lower-middle position and heat broiler.
    5. 5
      Bring 4 quarts water to boil in Dutch oven over high heat.
    6. 6
      Add macaroni and 1 tablespoon salt; cook until pasta is tender; drain and set aside in colander.
    7. 7
      In now empty Dutch oven, heat butter over medium-high heat until foaming.
    8. 8
      Add flour, mustard, and cayenne and whisk well to combine.
    9. 9
      Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute.
    10. 10
      Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken).
    11. 11
      Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.
    12. 12
      Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted.
    13. 13
      Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
    14. 14
      Transfer mixture to broiler safe 9 by 13" baking dish and sprinkle evenly with bread crumb mixture.
    15. 15
      Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning.
    16. 16
      Cool about 5 minutes, then serve.

    Ratings & Reviews:

    • on September 16, 2010


      It was a very solid mac and cheese recipe. I used less cheese and more noodles than suggested and still felt that it was more than creamy enough. The mustard adds a nice punch of flavor with the cayenne pepper.

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    • on February 08, 2009


      We followed this recipe, however, the sauce was thinner and runny. I just didn't get the power punch of the cheese in this.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 06, 2008


      A winner! I split the recipe in half and used penne pasta for th fun of it. This doesn't take too long with bread crumbs (a staple in our house since we have a bread machine) and pre-shredded cheese. We will make again and again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Classic Macaroni and Cheese (America's Test Kitchen)

    Serving Size: 1 (308 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 703.3
    Calories from Fat 330
    Total Fat 36.7 g
    Saturated Fat 22.4 g
    Cholesterol 106.6 mg
    Sodium 1665.2 mg
    Total Carbohydrate 64.3 g
    Dietary Fiber 2.4 g
    Sugars 2.6 g
    Protein 28.6 g

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