BAKED MAC AND CHEESE FROM AMERICAS TEST KITCHEN
INGREDIENTS
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Total Time: 1 hour
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Preparation Time: 10 minutes
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Active Cooking Time: 30 minutes
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Yield: Serves 8
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Make Ahead: Serve immediately
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Difficulty: Easy
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Ingredients
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1 Cup panko (Japanese-style bread crumbs)
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1 Pound elbow macaroni
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salt and pepper
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3 (12-ounce) cans 2 percent low-fat evaporated milk *
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3/4 Teaspoon dry mustard
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1/2 Teaspoon garlic powder * *
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Pinch cayenne pepper
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1 Tablespoon cornstarch
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12 Ounces 50 percent light cheddar cheese * * *
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1 Tablespoon unsalted butter
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* Evaporated milk is more stable than regular milk, so it prevents the cheese from breaking when added to the sauce.
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* * We use garlic powder here instead of fresh garlic because it lends subtle garlic flavor with no distinguishable garlic texture.
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* * * We find that 50 percent light cheddar has superior flavor and melting ability, making it perfect for lower-fat macaroni and cheese. Our favorite brand is Cracker Barrel Reduced Fat Sharp Cheddar Cheese.
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Tools
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Measuring spoons
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Can opener
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Box grater
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Dry measuring cups
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Liquid measuring cup *
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Dutch oven
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Small microwave-safe bowl * *
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Small bowl * * *
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Nonstick skillet (12-inch)
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Rubber spatula
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Colander
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Whisk
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13 by 9-inch baking dish
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* In order to make the cornstarch slurry to thicken the cheese sauce, we reserve 1/2 cup of the pasta water. Don’t drain the pasta without saving this water.
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* * This small microwave-safe bowl is used to melt the tablespoon of butter and mix together the butter and panko topping.
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* * * This small bowl is used to make slurry with cornstarch and half of reserved pasta water.
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