Page 80 - Food Network Magazine ( PDFDrive )_Neat

Fun
Cooking

Classic results, use freshly
For the best
grated cheese.
Pre-grated cheese
doesn’t melt
as well.
This version is like the kind from
a box. American cheese makes
for a smooth, thick sauce;
paprika and mustard powder
replicate the orange color.

CLASSIC STOVETOP MACARONI AND CHEESE ACTIVE: 25 min l TOTAL: 35 min l SERVES: 6
Kosher salt 1. Bring a large wide pot of salted water to a boil. Add the pasta and cook as the label directs.
8 ounces elbow macaroni Reserve ½ cup cooking water, then drain.
2 tablespoons unsalted butter 2. Melt the butter in the pot over medium heat. Whisk in the flour, mustard powder and
2 tablespoons all-purpose flour paprika; cook, whisking, until smooth and slightly darker, about 1 minute. Slowly whisk in
1 teaspoon mustard powder the milk and continue to cook, whisking occasionally, until the sauce thickens slightly and
¼ teaspoon paprika comes to a simmer, 7 to 8 minutes. Whisk in the cheddar, American cheese and cream cheese
1½ cups whole milk until melted.
1½ cups grated sharp yellow 3. Add the pasta to the sauce; toss, adding the reserved cooking water as needed to loosen.
cheddar cheese (about 4 ounces) Season with salt.
3 ounces sliced American cheese,
diced (about ½ cup)
2 ounces cream cheese, cut into
small pieces

80 FOOD NETWORK MAGAZINE ● SEPTEMBER 2016