Classic Baked Macaroni & Cheese

Classic Baked Macaroni & Cheese
Photo by Scott Phillips

Ingredients

  • 1 quart whole milk, heated
  • 6 Tbs. all-purpose flour
  • 4 oz. (1 packed cup) grated Monterey Jack
  • ½ tsp. Worcestershire sauce
  • Freshly ground black pepper
  • Kosher salt
  • 6 Tbs. unsalted butter
  • + 10 more ingredients
    • 1-½ oz. (½ lightly packed cup) freshly grated Parmigiano-Reggiano
    • 8 oz. (2 packed cups) grated extra-sharp white Cheddar (the sharpest you can find; I like Cabot’s Seriously Sharp Hunter’s Cheddar)
    • 1 lb. elbow macaroni or other small pasta, such as pipette or small shells
    • 2 cups fresh breadcrumbs
    • ½ tsp. Tabasco sauce
    • 2 Tbs. extra-virgin olive oil; more for the baking dish
    • 1 large sprig fresh thyme, plus 1 tsp. chopped thyme leaves
    • 1 bay leaf
    • 1 medium onion, finely diced
    • 1 Tbs. Dijon mustard

Heat the oven to 400°F and put a large pot of well-salted water on to boil over high heat. Meanwhile, in a 5- to 6-quart Dutch oven or other heavy-duty pot, melt the butter over medium heat. Add the onion and 1/2 tsp. salt and cook, stirring occasionally with a wooden spoon, until softened, 4 to...

View full recipe at Fine Cooking

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