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Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Serves 6 to 8
test kitchen mac and cheese
Ingredients
Ingredient Checklist
1 pound short pasta, such as elbow macaroni, cavatappi, or rigatoni
Kosher salt and freshly ground pepper
3 tablespoons butter
1/4 cup flour
2 teaspoons mustard powder
3 cups warm whole milk, warmed
1 cup (4 ounces) finely chopped American cheese
2 cups (8 ounces) grated sharp cheddar
1 cup (2 ounces) grated Parmesan
Cook's Notes
As mac and cheese cools, the sauce tightens and loses some of its creaminess. But if you don’t serve it right away, no worries – just place the pot over a low flame, and stir in reserved pasta water, a few tablespoons at a time, to loosen the sauce without diluting the rich flavor.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Serves 6 to 8
test kitchen mac and cheese
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Serves 6 to 8
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Serves 6 to 8
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Yield: Serves 6 to 8
Serves 6 to 8
test kitchen mac and cheese
test kitchen mac and cheese
Ingredients
Ingredients
- 1 pound short pasta, such as elbow macaroni, cavatappi, or rigatoni
- Kosher salt and freshly ground pepper
- 3 tablespoons butter
- 1/4 cup flour
- 2 teaspoons mustard powder
- 3 cups warm whole milk, warmed
- 1 cup (4 ounces) finely chopped American cheese
- 2 cups (8 ounces) grated sharp cheddar
- 1 cup (2 ounces) grated Parmesan
Directions
Boil pasta in a medium pot of boiling salted water until al dente, about 2 minutes less than per package instructions. Drain, reserving 1 cup pasta water.
Return empty pot to medium heat and add butter. When butter melts and foams, add flour and whisk until darkened slightly, 1 to 2 minutes. Add mustard powder and whisk to combine. Slowly whisk in milk. Bring to a boil, then reduce heat to medium and cook, stirring often, until thick enough to coat the back of a spoon, 3 to 4 minutes.
Reduce heat to low and add cheese in 3 batches, starting with American. Follow with cheddar and Parmesan. Whisk to fully combine after adding each cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add pasta, stir to coat, and serve.
Cook's Notes
As mac and cheese cools, the sauce tightens and loses some of its creaminess. But if you don’t serve it right away, no worries – just place the pot over a low flame, and stir in reserved pasta water, a few tablespoons at a time, to loosen the sauce without diluting the rich flavor.
Cook’s Notes
As mac and cheese cools, the sauce tightens and loses some of its creaminess. But if you don’t serve it right away, no worries – just place the pot over a low flame, and stir in reserved pasta water, a few tablespoons at a time, to loosen the sauce without diluting the rich flavor.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Test Kitchen’s Favorite Mac and Cheese
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Test Kitchen’s Favorite Mac and Cheese
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
