Make-Ahead Macaroni and Cheese
Serves 8 to 10
- 4 slices high-quality white sandwich bread, torn into pieces
- 1 oz Parmesan cheese, grated (about 1/4 cup)
- 1 garlic clove, minced
- 8 Tbs (1 stick) butter
- salt
- 1 lb elbow macaroni
- 6 Tbs unbleached all-purpose flour
- 1 tsp dry mustard
- 1/8 tsp cayanne pepper
- 4 1/2 cups low sodium chicken broth
- 1 1/2 cups heavy cream
- 1 lb colby cheese, shredded (about 4 cups)
- 8 oz extra-sharp cheddar cheese, shredded (about 2 cups)
- 1/2 tsp pepper
- Pulse the bread, Parmesan, garlic, and 2 tablespoons of the butter in a food processor until coarsely ground.
- Do ahead: Divide the crumb mixture between 2 zipper-lock bags and freeze for up to 2 months.
- Bring 4 quarts of water to a boil in a Dutch oven, or large pot, over high heat.
- Add 1 tablespoon salt and the pasta and cook, stirring often, until barely softened, about 3 minutes.
- Drain the pasta, then spread it out on a rimmed baking sheet to cool.
- Heat the remaining 6 tablespoons butter, the flour, mustard, and cayenne in the now-empty pot over medium-high heat, stirring constantly, until golden and fragrant, 1 to 2 minutes.
- Slowly whisk in the broth and cream and bring to a boil.
- Reduce the heat to medium and simmer until slightly thickened, about 15 minutes.
- Off the heat, whisk in the colby, cheddar, 1 teaspoon salt, and pepper until smooth.
- Stir the cooled pasta into the sauce, breaking up clumps, until well combined. Divide the pasta mixture between two 8-inch square baking dishes. Cool to room temperature, about 2 hours.
- Do ahead: Cover the dishes tightly with plastic wrap and foil, and freeze up to 2 months.
- Adjust an oven rack to the middle position and heat the oven to 375°F. Remove the foil from the casserol and reserve. Microwave the casserole until the mixture is thawed and beginning to bubble around the edges, 7 to 12 minutes, stirring and replacing the plastic halfway through the cooking time. (If preparing both dishes, microwave them 1 at a time.) Discard the plastic and cover the pan with the reserved foil.
- Bake for 20 minutes.
- Remove the foil and sprinkle with 1 bag of the frozen bread crumbs. (If preparing both dishes, sprinkle the second bag of crumbs over the second dish.)
- Continue to bake until the crumbs are golden brown and crisp, about 20 minutes longer.
- Let cool for 10 minutes and serve.
To Serve
"The Best of America's Test Kitchen 2010". Cooks Magazine. April, 2010: page 33.