Ooh ooh! I'm so happy I tried this recipe because it is now my favorite macaroni and cheese. It was SO good!! The recipe is from The America's Test Kitchen Family Cookbook. Love that cookbook! This casserole is so creamy and cheesey with great flavor. The whole milk is key in making the cheese sauce rich and creamy. Every one of my children (and husband) told me multiple times how good dinner was. Yay! And yes, in case you noticed, we always have mac and cheese with applesauce and peas - I guess it has become an unintentional tradition.
My Favorite Macaroni and Cheese
1 lb elbow macaroni
1 tablespoon salt
6 tablespoons butter
1 clove garlic, minced
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/4 teaspoon cayenne
6 tablespoons flour
3 1/2 cups whole milk
1 3/4 cup low sodium chicken broth (1 can)
1 lb Colby cheese, shredded (4 cups)
8 oz extra sharp cheddar, shredded (2 cups)
Preheat oven to 400 degrees.
Bring 4 quarts of water to a boil. Add salt and macaroni and cook for about 10 minutes, until tender but still firm. Drain macaroni and leave in colander.
In a large pot or saucepan melt butter. Add garlic, dry mustard dissolved in water, and cayenne and heat for about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in milk and broth. Bring to a simmer. Cook whisking often until the mixture is slightly thickened, about 6 minutes. Remove from heat. Stir in cheeses until completely melted. Season with salt and pepper. Stir in drained macaroni, breaking up any clumps, until fully combined.
Pour into a 9x13 baking dish. Bake at 400 degrees for 30 minutes, or until golden and bubbling around the edges. Remove from oven and let cool for 15 minutes.