Mac and Cheese
Sounds almost too good to be true. The secret to this comfort food is selecting the key ingredients. Add spice with caution. The final step in mastering—or messing up—this recipe is the pasta.
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In fact, one of the easiest mistakes when making macaroni and cheese is using the wrong kind of pasta. We suggest steering clear of long, thin, perfect-for-twirling varieties like spaghetti, fettuccini, and linguini. Choose a pasta with a good shape and plenty of nooks for capturing pockets of cheese like shells, cavatappi, or our no-fail elbow macaroni.
Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.
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Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. In a medium saucepan set over medium heat, heat milk and cream. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
Slowly pour hot milk and cream into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
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Remove the pan from the heat. Set cheese sauce aside.
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Fill a large saucepan with water. Bring to a boil.
Different brands of macaroni cook at different rates; be sure to read the instructions. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.