![]() ![]() In the bowl of a food processor, pulse the bread and butter until the crumbs are no larger than 1/8-inch, about 10 to 15 pulses.8 oz sharp cheddar cheese, shredded (2 cups).8 oz Monterey Jack cheese, shredded (2 cups).5 cups milk (whole, low-fat, or skim okay)(I used 3 cups whole and 2 cups low-fat).1 pound elbow macaroni (I used Trader Joe’s).3 T cold unsalted butter, cut into 6 pieces.6 slices (about 6 ounces) good-quality white sandwich bread, torn into rough pieces (I used Trader Joe’s Sourdough sandwich bread).Yield: one 9×13-inch casserole: Serves 6 to 8 as a main course or 10 to 12 as a side dish The original recipe also notes that the recipe can be halved and baked in an 8-inch square baking dish. The recipe was adapted from The New Best Recipe All-New Edition from the Editors of Cook’s Illustrated. We ate it as part of my husband’s birthday feast this year. This cheesy pasta lived up to its title as “classic.” The combination of cheeses gave it the perfect velvety texture. ![]()
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December 2022
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