Preheat oven to degrees. Bring a large pot of water to a boil.
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Butter a shallow 4-quart baking dish oval or 9-byinch rectangle ; set aside. Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente. Drain pasta, and return to pot. While pasta is cooking, melt butter in a large saucepan over medium. Transfer 2 tablespoons melted butter to a small bowl; set aside for topping. Add flour and mustard powder to remaining butter in saucepan.
Cook, whisking, 1 minute do not let flour darken. Whisk in milk. Bring to a boil; reduce heat to medium-low, and simmer until sauce is thickened, 2 to 3 minutes. Remove sauce from heat. Gradually whisk in cheeses; add Worcestershire sauce, and season generously with salt and pepper. Add sauce to pasta, and toss to combine; transfer to prepared baking dish. Place bread in food processor; pulse until very coarse crumbs form you should have about 3 cups.
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Add reserved melted butter, and pulse just to moisten. Scatter crumbs over pasta in baking dish.
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If making ahead, cover and refrigerate up to 1 day. Place dish on a rimmed baking sheet, and bake until topping is golden and sauce is bubbling, 15 to 20 minutes. If refrigerated, bake for 30 to 35 minutes. Cool 5 minutes before serving. How would you rate this recipe?
So disappointed,.. Don't waste ya money, or ya time. OK, used the best cheese I could possibly find. I anticipated blandness reading these reviews so I put in some red pepper, white pepper and used the sharpest cheese possible. This was a grainy textured mixture as well. It wasn't horrible. It just isn't something I'm going to make again.
I've made this recipe multiple times and with a few modifications it turns out beautifully every time. In regard to the breadcrumbs, I use local a sliced white Italian bread that's gone a little stale. I cube the bread and spread the bread cubes on a large baking sheet and broil until brown and flip and do the same to the other side. Browns nicely without being dry or bland. I gradually add more milk and stock, just eyeballing it.
Perfect Macaroni and Cheese How-To
With the cheese, I use a 10 oz block of sharp kosher cheddar and 6 oz of black pepper Toscano pecorino cheese and a little bit of Parmesan. Add plenty of black pepper and adjust salt to your cheese's saltiness. To those who say it's bland, I highly suggest trying different cheeses.
Havarti and Munster tend to be very mild cheeses. Set bread crumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Fill a large saucepan with water; bring to a boil.
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Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. Different brands of macaroni cook at different rates; be sure to read the instructions. Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
Pour mixture into prepared dish. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot. Add a Note. Macaroni and Cheddar Cheese. Mac and Cheddar Cheese with Chicken and Broccoli. Smoked Cheddar and Creole Mac and Cheese. One-Pot Ranch Mac and Cheese.
Mrs. Kostyra's Mac and Cheese
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