Week 34

Baked Macaroni and Cheese

[taken from page 201 of “The America’s Test Kitchen Family Cookbook”]

Notes: This is one recipe that I recall my family cooking from this cookbook and raving about how good it is. Having made it, it appears to be a slight variation on the Creamy Stovetop Mac ‘N’ Cheese that I made before, but yielding far more servings.

1. Pretty quick to assemble, since the two longest time constraints for this entire recipe are to get the water boiling to cook the noodles and baking the dish at the end.
2. When creating the sauce, be sure to keep a vigilant watch, lest it start to boil instead of simmer.
3. This is probably not a good dish for people on a diet, considering it has a stick of butter and 1.5 pounds of various cheeses mixed in.
4. I was fortunate to have the amount of chicken broth that this recipe called for left over from when I recently re-made Fiesta Casserole. As such, I think this recipe is almost required to be cooked in close time proximity to Fiesta Casserole. At least so that you don’t waste any ingredients.
5. Definitely a more textured dish, which I think is in part due to baking it.

Final Analysis: Not quite as creamy as Creamy Stovetop Mac ‘N’ Cheese, but still a good dish none-the-less. With these two recipes under my belt, I may never go back to the boxed mac and cheese with the powdered cheese.


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