Tuesday, November 1, 2011

#21 three-cheese macaroni

This was the most basic of recipes and kind of boring actually.  What I liked about the recipe though was that it made a huge batch and half was meant to be saved to be used in another recipe (baked tomato casserole) later in the week.  Thanks again Everyday Food.

Serves 4

coarse salt
1 lb elbow macaroni
5 T unsalted butter
6 T all-purpose flour
4 c whole milk, room temperature
3/4 t ground mustard
1/2 t Old Bay Seasoning
3 c shredded white cheddar
1 1/2 c shredded Monterey Jack
1/4 c grated Parmesan

1. In a large pot of boiling salted water, cook macaroni according to package instructions.  Drain.

2. In pot, melt 4 T butter over medium.  Whisk in flour and cook, stirring frequently until mixture is pale golden and has a nutty aroma, about 4 minutes.

3. Whisking constantly, slowly add milk.  Cook, whisking along bottom of pot, until boiling, about 7 minutes. Reduce heat and gently simmer, stirring occasionally until sauce is thickened, 10 to 12 minutes.  Remove from heat and add 1 T butter, mustard, Old Bay, and cheeses.  Stir until cheeses are melted and sauce is smooth; season with salt. Add macaroni to sauce and stir to combine.  Transfer 4 cups macaroni and cheese to an airtight container; refrigerate , up to 5 days.

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