Another of my favorite food magazines is Cook’s Country. It’s a spin off of another great magazine, Cook’s Illustrated. Cook’s Country is full of great recipes and helpful hints. I found this recipe in the April/May 2009 edition. It was a make-ahead recipe meant to be frozen and baked later, but I made and served it immediately. It was delicious! The garlic-flavored bread crumbs were a great addition.
Creamy Macaroni and Cheese (Courtesy of Cook’s Country)
- 4 slices hearty white sandwich bread, torn into pieces
- 1/4 c grated parmesan cheese
- 1 garlic clove, minced
- 8 T unsalted butter, melted
- salt and pepper
- 1 lb elbow macaroni
- 6 T all-purpose flour
- 1 t dry mustard
- 1/8 t cayenne pepper
- 4 1/2 c low-sodium chicken broth
- 1 1/2 c heavy cream
- 4 c shredded colby cheese
- 2 c shredded extra-sharp cheddar cheese
1. Preheat oven to 375 degrees.
2. Pulse bread, parmesan, garlic, and 2 T butter in food processor until coarsely ground. Set aside.
3. Cook pasta according to package directions and drain.
4. Heat remaining butter, flour, mustard, and cayenne in pot over medium-high heat, stirring constantly, until golden and fragrant, 1 to 2 minutes. Slowly whisk in broth and cream and bring to a boil. Reduce heat to medium and simmer until slightly thickened, about 15 minutes. Off heat, whisk in colby, cheddar, 1 t salt, and 1/2 t pepper until smooth.
5. Combine the macaroni with the sauce. Divide the mixture between two greased 8 inch baking dishes. Divide the crumb topping in half and sprinkle on top of the two dishes.
6. Bake about 30 to 40 minutes or until the crumbs are golden brown. Let cool 10 minutes.