(Make-Ahead) Macaroni and Cheese

When it comes to macaroni and cheese, I prefer a simple, classic version. My Whole Wheat Macaroni and Cheese is still my favorite because of it’s simplicity and ease of preparation. This Cook’s Illustrated make-ahead version is now a very close second in my list of favorites, however.

The cheese sauce is made with a combination of colby jack and extra-sharp cheddar. The colby jack melts really well to create a sauce that’s smooth and creamy. Garlic, dry mustard, and cayenne add a kick of flavor to the cheesy sauce. The pasta is only partially cooked before assembling the mac and cheese so that it finishes cooking in the oven, absorbing some of the cheese sauce as it bakes.

Each time I’ve made this dish, I’ve baked it right away, but you can also refrigerate it for up to 2 days before baking- a convenient possibility to plan ahead for busy weeknights or entertaining.

One year ago:  Cherry Pie

(Make-Ahead) Macaroni and Cheese

Printable Recipe

Makes 5-6 servings

Ingredients:

For the Bread Crumb Topping:

• 3 slices whole wheat sandwich bread
• 1 1/2 Tablespoons butter, melted
• Salt and pepper

For the Pasta:

• 10 ounces dry pasta (I used whole wheat shells)
• 3 Tablespoons unsalted butter
• 1 medium garlic clove, minced
• 1/2 teaspoon dry mustard
• 1/8 teaspoon cayenne pepper
• 3 Tablespoons all-purpose flour
• 1 1/8 cups low-sodium chicken or vegetable broth
• 1 3/4 cups low-fat milk
• 1/2 pound (8 ounces) colby jack cheese, shredded (about 2 cups)
• 4 ounces extra-sharp cheddar, shredded (about 1 cup)
• Salt and pepper

Directions:

1. To make the bread crumb topping, tear the whole wheat bread into large pieces and place in the bowl of a food processor. Pulse until small crumbs are formed. Transfer the crumbs to a bowl and mix in butter and salt and pepper, to taste. Set aside.
2. Preheat the oven to 375 degrees. Spray a 9 x 13-inch baking dish with cooking spray.
3. Bring a large pot of water to boil for the pasta. When boiling, add 1 tablespoon of salt and the pasta, and cook, stirring occasionally, until the pasta is just beginning to soften, about 5 minutes. Drain the pasta and set aside.
4. To make the cheese sauce, melt the 3 tablespoons of butter in a Dutch oven or other large pot set over medium heat. Once the butter has melted, stir in the garlic, mustard, and cayenne, and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the chicken broth and milk. Bring to a simmer, whisking constantly, and cook until large bubbles form on the surface and the sauce is slightly thickened, about 15 minutes. Remove from heat and stir in the cheeses until completely melted. Season with salt and pepper to taste.
5. Stir the drained pasta into the cheese sauce until well combined. Pour into the prepared baking dish and sprinkle with crumb topping.
6. Bake, uncovered, until the sauce is bubbling and the crumbs are crisp, 20-25 minutes. (If the crumbs are browning too much, cover with foil.)
7. To store and serve later: Wrap the dish tightly with foil, and refrigerate for up to 2 days. To serve, bake, covered, in a 400 degree oven until the filling is hot throughout, about 40-45 minutes. Remove the foil and continue to cook until the crumbs are crisp, 15-20 minutes.

Recipe adapted from Pink Parsley, originally from Cook’s Illustrated’s The Best Make-Ahead Recipe