Wine & Dine

Testing ATK Recipes #2: The World’s Best Baked Mac & Cheese

May 29, 2015 | 9 comments


 

I’m continuing the project of testing all the recipes from America’s Test Kitchen’s The How Can It Be Gluten Free Cookbook. It has gotten a lot of good reviews (and the book is gorgeous and all scientific and awesome in all kinds of ways).

The first recipe I tested was for banana bread. It is hands down the best gluten free banana bread I’ve tried, and although it is a little more complicated than other banana bread recipes, it is worth it.

The second recipe I tried was for baked macaroni and cheese. I love bread, pizza, and pasta – and of the latter, mac and cheese is probably one of my favourites. (Because, seriously, cheese makes everything better.)

macncheese

Ingredients: Butter, elbow macaroni, milk, garlic, cayenne pepper, chicken broth, and Cheddar and Colby cheese.

Pasta used: Bionaturae organic gluten free elbows pasta.

Bread used: Udi’s gluten free sandwich bread.

Modifications: I exchanged the Colby cheese for Mozzarella (because I didn’t have Colby at home, and I’m all about Mozzarella). Another option would be Monterey Jack. The recipe also called for cornstarch, but I ignored that.

Special detail: Bake breadcrumbs covered in melted butter in the oven before adding to top of casserole. It’s very possible that I used a tad more breadcrumbs than the recipe called for (maybe about twice as much). I’m all for going all out when it comes to mac and cheese.

Time commitment: About 30 min prep time (depending on what kind of pasta you use) plus 15 min in oven.

Science lesson: Milk with cornstarch, butter, chicken broth makes a creamy base for the cheese mix, similar to Bechamel sauce. It would have probably been even more creamy if I had used whole milk and cornstarch as the recipe called for, but skim milk with some extra cheese turned out just fine.

Outcome: Yummy and delicious and creamy and crunchy (so pretty much everything you want from your mac and cheese).

Plus points: Tasted just as good reheated. I didn’t try to freeze it (because it was just too good to not eat every day for a week).

For more food-related posts, visit the Weekend Cooking linkup over at Beth Fish Reads.

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