← Back to Search Results
baking American
Macaroni and Cheese

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This is a great American classic, one of our best dishes. It has to be gooey, made with a really rich béchamel and with a Cheddar that sings with flavor. I love it when the cheese on top gets burnt and chewy, and I love to scrape up the dried bits that stick to the pan.

Yield: 4 to 6 servings

Ingredients

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
  • Dash of freshly ground black pepper
  • ½ teaspoon Tabasco, or more to taste
  • ½ cup heavy cream or crème fraîche
  • ½ pound macaroni elbows or double-elbows
  • ¾ pound grated Cheddar cheese

Directions

Melt the butter in a saucepan over low heat. Add the flour, and stir it with a wooden spoon or spatula for around 3 minutes, until the roux is frothy and the taste of raw flour is gone. Meanwhile, heat the milk in another pan. Add the warm milk gradually to the roux, stirring hard all the while. Turn up the heat and cook, stirring, until the sauce is just at the boiling point. Turn down the heat and let it simmer for a few minutes. Now add the pepper and Tabasco. Don’t be afraid of the Tabasco: it will help to bring out the taste of the cheese. Stir in the heavy cream or crème fraîche and simmer a little longer, until the flavors are blended.

Cook and drain the macaroni.

Mix three-quarters of the grated cheese into the simmering sauce. As soon as it melts, combine it with the drained macaroni, and pour it into a baking pan. Sprinkle the top with the remaining cheese, and bake for 20 to 30 minutes in a 350° oven


© 1983 James Beard

Note from Cookstr's Editors

Nutritional information is based on 6 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

569kcal (28%)
520mg (52%)
0mg (0%)
333mcg RAE (11%)
269mg
46mg
22g
6g
1g
37g
115mg (38%)
396mg (17%)
23g (114%)
37g (57%)
2mg (11%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
baked-explorations Baked Explorations
by Matt Lewis
good-to-the-grain Good to the Grain
by Kim Boyce
living-raw-food Living Raw Food
by Sarma Melngailis
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-provence-cookbook The Provence Cookbook
by Patricia Wells
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
spice Spice
by Ana Sortun
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?