cook like james

Homemade Baked Macaroni & Cheese  Download Baked Macaroni and Cheese

Bread Crumb Topping

4 slices Pepperidge Farm Hearty White Sandwich Bread, torn into quarters

2 tablespoons unsalted butter, melted

1 tablespoon chopped parsley

Macaroni and Cheese

1 pound elbow macaroni 

1 clove garlic, minced

1 teaspoon dry mustard

¼ tsp freshly grated nutmeg

¼ teaspoon cayenne pepper 

6 tablespoons all-purpose flour 

3 ½ cups whole milk

1 ¾ cups low-sodium chicken broth 

1 pound Colby cheese, shredded (4 cups)

8 ounces extra-sharp Cabot Cheddar cheese, shredded (2 cups)

 Ground black pepper 

1.   Adjust an oven rack to the middle position and heat the oven to 400 degrees.

2.   Pulse bread with melted butter and parsley in food processor to form bread crumbs; set aside.

3.    Bring 4 quarts water to a boil in a large pot for the macaroni. Stir in 1 tablespoon salt and the macaroni and cook until almost tender but still firm to the bite, about 5 minutes. Drain the macaroni and leave it in the colander.

4.   Wipe the pot dry, add the remaining 6 tablespoons butter, and melt over medium heat. Stir in the garlic, nutmeg, cayenne pepper and mustard. Cook until fragrant, about 30 seconds.

5.   Stir in the flour and cook until golden, about 1 minute. Slowly whisk in the milk and broth. Bring to a simmer. Cook, whisking often, until the mixture is thickened and just starting to bubble, about 15 minutes.

6.    Off the heat, slowly whisk in the Colby and cheddar until completely melted. Season with salt and pepper to taste. Stir in the drained macaroni, breaking up any clumps, until well combined.

7.     Pour into a 9 by 13-inch baking dish. Sprinkle evenly with the breadcrumbs. Bake until golden brown and bubbling around the edges, 25 to 30 minutes. Let cool for 10 minutes before serving.

To Make Ahead:

Assemble the casserole as directed through step 7, but do not sprinkle with the buttered breadcrumbs or bake. Store in the refrigerator, wrapped tightly in plastic wrap, for up to 3 days before serving. The casserole can also be frozen, wrapped in an additional layer of foil, for up to 2 months. Allow the macaroni and cheese to sit at room temperature for 1 hour before baking. (If frozen, thaw in the refrigerator for at least 24 hours before letting it sit at room temperature.)

Bake 1 Freeze 1 - Pour macaroni and cheese into 2 8" square pans and place one in the oven to bake and wrap the other in plastic wrap and foil and freeze.