Worth a trip

Macaroni and Cheese

Name: Macaroni and Cheese
Ingredients: 1/2 stick unsalted butter; 2 cups panko (coarse Japanese bread crumbs) or 3 cups coarse fresh bread crumbs (from 6 slices firm white sandwich bread); 1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups); 1/2 cup grated Parmigiano-Reggiano; 1 stick unsalted butter; 6 tablespoons all-purpose flour; 5 cups whole milk; 1 pound coarsely grated extra-sharp Cheddar (6 cups); 1/2 cup grated Parmigiano-Reggiano; 1 pound elbow macaroni

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
Preheat oven to 400°F with rack in middle.
2.
Melt butter, then stir together with panko and topping cheeses in a bowl until combined well.
3.
Melt butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally, 3 minutes. Stir in cheeses, 2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Remove from heat and cover surface of sauce with wax paper.
4.
Cook macaroni in a pasta pot of boiling salted water (2 tablespoons salt for 4 quarts water) until al dente. Reserve 1 cup cooking water and drain macaroni in a colander. Stir together macaroni, reserved cooking water, and sauce in a large bowl. Transfer to 2 buttered 2-quart shallow baking dishes.
5.
Sprinkle topping evenly over macaroni and bake until golden and bubbling, 20 to 25 minutes.

Recipes sourced from Epicurious.com.

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