I have a great baked mac and cheese casserole recipe already (in fact, the kids prefer it). But, sorry America's Test Kitchen, who has 60 minutes on a weeknight to patiently wait for mac and cheese?! Please don't be mad.
This mac and cheese takes only 10 minutes more time than it takes to boil the pasta in the first place. It's worth it, let me tell you. Then sauce is very creamy - enough to coat each of the noodles, but not so much that it's soupy. This mac and cheese reheats surprisingly well, too.
Mac and Cheese
from Annie's Eats
1 lb. pasta
4 T unsalted butter
1/3 c all-purpose flour
2½ c milk
1 t salt
2 t. Dijon mustard
¼ t hot sauce
4 oz. shredded mozzarella cheese
4 oz. shredded colby jack cheese
4 T unsalted butter
1/3 c all-purpose flour
2½ c milk
1 t salt
2 t. Dijon mustard
¼ t hot sauce
4 oz. shredded mozzarella cheese
4 oz. shredded colby jack cheese
1. Bring a large pot of water to boil. Cook the pasta until al dente. Drain pasta and keep it in strainer.
2. Melt the butter over medium-high heat. Stir in the flour and cook until light golden brown, whisking constantly, about 1½-2 minutes.
3. Slowly whisk in the milk until no lumps remain.
4. Stir in the salt, mustard, and hot sauce.
5. Lower the heat to medium and continue to cook the sauce, stirring frequently, until it bubbles and thickens, about 6 minutes.
6. Remove the sauce from the heat. Stir in the cheese. Once all the cheese has been added and the sauce is smooth, add the pasta to the sauce. Mix well until the pasta is fully coated in the sauce. Serve immediately.
