Amanda Hesser's Macaroni and Cheese |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From the NYT's food columnist. Ingredients:
2 tablespoons butter, plus more for buttering dish |
2 tablespoons flour |
2 cups milk |
1 1/2 cups grated monterey jack cheese |
3 1/2 cups cooked elbow macaroni |
1 cup canned italian tomatoes with juice, drained (reserve the juice) |
3/4 cup coarse breadcrumbs |
ground black pepper |
Directions:
1. Preheat the oven to 350, and butter a casserole dish.
2. In a saucepan, heat the two tablespoons butter until foamy. Sprinkle in the flour and whisk until it turns golden, then slowly pour in the milk, continuing to whisk.
3. Bring to a simmer over medium heat and let it thicken.
4. Stir in the cheese and remove from the heat (it should be a loose sauce). Fold in the macaroni, then add tomatoes by squeezing them between your fingers. The mixture should be loose like a thin batter; if it's gluey or thick, add a little milk or drained tomato juice.
5. Pour into the casserole dish and spread breadcrumbs over the surface. Top with 1/4 cup cheese and ground pepper. Bake until browned on the top and bubbling, about 25 minutes.
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