Cookstr.com

Macaroni and Cheese

Updated February 23, 2016

Cookbook

Beard on Pasta

Published by Running Press

This image courtesy of Joseph DeLeo

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.

4 to 6 servings

Cooking Methodbaking

CostInexpensive

Moderate

Total Timeunder 1 hour

Kid FriendlyYes

OccasionFamily Get-together

Recipe Courseappetizer, main course

Dietary Considerationegg-free, kosher, peanut free, soy free, vegetarian

Mealdinner

Moodblue

Taste and Texturebubbly, cheesy, creamy, savory, sharp, spiced

Type of Dishbaked pasta

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

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