The Best Make-Ahead Recipe
1 pound elbow macaroni
6 tbsp (3/4 stick) unsalted butter
1 medium garlic clove, minced or pressed through a garlic press (about 1 tsp)
1 tsp dry mustard (such as Colman's)
1/4 tsp cayenne pepper
6 tbsp unbleached all-purpose flour
2 1/4 cups low-sodium chicken broth
3 1/2 cups whole milk
1 pound colby cheese, shredded (about 4 cups)
8 oz extra-sharp cheddar cheese, shredded (about 2 cups)
Ground black pepper
1. Bring 4 quarts of water to a boil in a Dutch oven over high heat. Stir in 1 tablespoon salt and the macaroni and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Drain the pasta and leave it in the colander; set aside.
2. Wipe the pot dry, add the butter, and set it over medium heat until melted. Stir in the garlic, mustard, and cayenne and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the chicken broth and milk. Bring to a simmer and cook, whisking often, until large bubbles form on the surface and the mixture is slightly thickened, about 15 minutes. Off the heat, gradually whisk in the colby and cheddar until completely melted. Season with salt to taste.
3. Stir the drained pasta into the cheese sauce, breaking up any clumps, until well combined. Pour into a 13 x 9-inch baking dish and sprinkle with the crumb topping (see below).
4. TO STORE: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours.)
5. TO SERVE: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with aluminum foil. Bake until the filling is hot throughout, 40 to 45 minutes. Remove the foil and continue to bake until the crumbs are crisp, 15 to 20 minutes longer.
TO SERVE RIGHT AWAY
Bake the casserole in a 400-degree oven, uncovered, until the sauce is bubbling and the crumbs are crisp, 25 to 35 minutes.
SERVES: 8
NUTRITIONAL INFORMATION
Calories 589
Total Fat 30.8g
Sat Fat 17.9g
Cholesterol 97.8mg
Carbohydrate 53.9g
Dietary Fiber 2.2g
Sugars 8.6g
Protein 26.0g
*This recipe calls for a buttered bread crumb topping. I melt 3 tbsp of butter in a pan then add a 3 oz box of panko and mix. Put this on top just before baking.
I use colby-jack cheese vs just colby cheese for flavor.
Heating up the milk in the microwave before adding it to the butter flour mixture will help speed up the boiling process.
It will appear pretty soupy but the partially cooked macaroni will soak it all up as it bakes.
