Macaroni & Cheese Recipe' title='Macaroni & Cheese Recipe' />The Best Macaroni and Cheese Recipe. Prior to receiving The New Essentials of French Cooking for free, please confirm your email address below. RE0105_Spicy-Macaroni-and-Cheese.jpg.rend.hgtvcom.616.462.suffix/1382545882880.jpeg' alt='Macaroni & Cheese Recipe' title='Macaroni & Cheese Recipe' />Make and share this Fannie Farmers Classic Baked Macaroni Cheese recipe from Genius Kitchen. Get Alton Browns Baked Macaroni and Cheese from Good Eats on Food Network, a classic recipe made with cheddar cheese and topped with buttery breadcrumbs. Make your own gooey, delicious macaroni and cheese with this nofail recipe. Youll learn how to get the perfect creamy macaroni and cheese consistency, plus the. Prior to your purchase of The New Essentials of French Cooking for 1. Prior to your purchase of The New Essentials of French Cooking for 4. Prior to your purchase of The New Essentials of French Cooking for 9. You now have full access to The New Essentials of French Cooking. Weve saved the recipes from this guide to your Recipe Box for easy access anytime you visit. As appreciation for your interest, were giving you free, unlimited access to The New Essentials of French Cooking. Weve saved the recipes from this guide to your Recipe Box for easy access anytime you visit. As appreciation for your interest, were giving you free, unlimited access to The New Essentials of French Cooking. Taco Al Carbon. Weve saved the recipes from this guide to your Recipe Box for easy access anytime you visit. As appreciation for your interest, were giving you free, unlimited access to The New Essentials of French Cooking. Weve saved the recipes from this guide to your Recipe Box for easy access anytime you visit. Perfect Macaroni and Cheese Recipe. Make your own gooey, delicious macaroni and cheese with this no fail macaroni and cheese recipe. Youll learn how to get the perfect creamy macaroni and cheese consistency, plus the history of mac and cheese and how it became popular in America. Perfect Macaroni and Cheese How To. You can easily divide this recipe in half use a 1 12 quart casserole dish if you do. Serves 1. 26 slices good quality white bread, crusts removed, torn into 14 to 12 inch pieces. Gruyere or 1 14 cups about 5 ounces grated pecorino Romano. Heat the oven to 3. Butter a 3 quart casserole dish set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. Slowly pour hot milk into flour butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 12 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside. Fill a large saucepan with water. Bring to a boil. Add macaroni cook 2 to 3 fewer minutes than manufacturers directions, until outside of pasta is cooked and inside is underdone. Different brands of macaroni cook at different rates be sure to read the instructions. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 12 cups cheddar and 12 cup Gruyere or 14 cup pecorino Romano scatter breadcrumbs over the top. Bake until browned on top, about 3. Transfer dish to a wire rack to cool for 5 minutes serve. A Little Back Story. Did you know that Thomas Jefferson, purportedly a great lover of both cheese and Italian food, served his baked macaroni and cheese at dinner parties all the time During the age of European colonization, seafaring men would transport dried macarone one of the few staples that could survive a year aboard ship from Italy to Britain and to the American colonies. American colonists did not have the selection of fresh produce and other ingredients that the Italians had their meals were improvised from a larder of fresh or sour milk, stale bread, and pork drippings. So the imported pasta would often be served with a simple white sauce milk thickened with flour and butter. Sometimes, it was baked in a casserole with buttered breadcrumbs on top. A recipe for a casserole of macaroni, white sauce, and grated yellow cheese was first recorded in the Boston Cooking School Cookbook in 1. Kraft introduced its macaroni and cheese dinner in 1. American cheese and Tenderoni macaroni. It swept the nation. Recipes for homemade macaroni and cheese began to appear frequently in cookbooks. Nowadays, making delicious homemade macaroni and cheese has become a mission for some people They are always trying to make it more comforting, cheesier. Its a completely worthwhile way to spend your time. A Few Basic Rules if You Want to Experiment. To begin, you still need to make a white sauce. A generous amount of butter is melted in a large saucepan, and then flour is stirred into it to make a loose paste. After the flour has cooked in the hot butter, hot milk is whisked in. The starch from the cooked flour expands in the milk, creating a thick, creamy sauce. The starch binds the sauce, so that when the cheese is stirred in, the result is creamy and smooth, not stringy and curdled. It is important to use pungent cheeses, such as sharp cheddar, mixed with a little Gruyere or pecorino Romano for extra bite, since the white sauce and pasta will absorb a lot of flavor. The type of cheese used will also affect the sauces texture Sharp white cheddar produces the smoothest result yellow and extra sharp cheddars can become grainy. A good Italian brand of dried elbow macaroni will have the best consistency. Undercook your pasta so that it is the slightest bit crunchy very al dente in the center, then rinse it under cold water. This stops the cooking and washes off the excess starch. You might think that starch would be useful in further thickening the casserole, but it isnt as it bakes, that extra starch merely expands and lends a mealy texture to your sauce. The pasta will finish cooking as it bakes. The sauce will bubble, seeping into the hollows of your macaroni. When the smell of butter and browning cheese makes your stomach growl, youll know the dish is ready to eat. Recipes to Try. Chicken and Broccolini Mac and Cheese. Skillet Bacon Mac and Cheese. Jalapeno Macaroni and Cheese. Mediterranean Macaroni and Cheese.