baked mac and cheese
author: lindsay
l>LTRIP I IO
This Baked Mac and Cheese is cheesy on the inside, crispy on the
outside, heavy on the OMG yum factor. It’s my take on the recipe
from The Food Lab: Better Home Cooking Through Science
cookbook.
• 1 lb elbow macaroni
• 2-3 slices white bread, toasted
• 7 tablespoons butter, divided
• 2 tablespoons flour
• 1 12-ounce can evaporated milk
• 1 /2 cup whole milk
• 1 teaspoon ground mustard
• 1 1 /2 pounds cheddar cheese, grated
• 8 ounces American, Gruyere, or any other smooth melting cheese, grated or cut into
chunks
• 2 eggs, beaten
I .’TIU’C’I IO ?
1. PREP: Preheat the oven to 375 degrees. Pour the macaroni into a large bowl and cover
with hot water and stir in a big pinch of salt. Let the noodles soak for about 30 minutes
while you prep the other ingredients.
2. BREADCRUMBS: Melt two tablespoons of the butter. Pulse the bread through a food
processor, and add the butter. Set aside.
3. SAUCE BASE: Melt the butter in a large saucepan. Add the flour and cook, stirring
constantly, until light golden blonde. Add the evaporated milk and whole milk, very slowly,
whisking constantly to achieve a nice smooth, thick sauce. Stir in the mustard. Bring to a
simmer over medium heat. Remove from heat to add the cheeses – stir until melted.
Season to taste.
4. GET READY TO BAKE: Whisk about a cup of sauce with the eggs in a separate bowl (to
increase the temperature of the eggs gradually). Once combined, add that egg mixture
in with the rest of the sauce. Add the drained macaroni and stir to combine. Pour into a
greased rectangular or square baking dish.
5. BAKE: Top with the breadcrumbs, cover with foil, and bake for 30 minutes. Remove foil
and bake for another 5 minutes to get the breadcrumbs toasty and nice. Serve with salt,
pepper, hot sauce, or whatever you like with your baked mac and cheese.
OHS
Because it’s a BAKED mac and cheese, and because of the eggs, it does indeed BAKE and it
isn’t an ooey-gooey velveeta-like bomb like you might be imagining. It’s cheesy, but it also
bakes into more of a pie, something that you can cut almost into slices. T his is supposed to be
more crispy and casserole-y than your standard shells and cheese situation. If you love the idea
of the ooey-gooey bomb, I’d suggest omitting the eggs (those are what help it set), adding a
little extra milk to the sauce, and baking it for just long enough to get the breadcrumbs toasty.
H – Grad recipe