Saturday, January 21, 2017

Macaroni and Cheese

  1. For the topping:
    • 2 ounces finely grated Parmesan (about 1/2 cup) (optional)
    • 2 Approx 2 Cups Breadcrumbs
  2. For the macaroni and sauce:
    • 2 teaspoons kosher salt, plus more
    • 8 ounces dried elbow macaroni
    • 1/4 stick unsalted butter
    • 1.5 tablespoons all-purpose flour
    • 2 cups whole milk
    • 1/2  cup heavy cream
    • 1/2 teaspoon ground white pepper
    • 1 1/2 tablespoons mustard powder
    • 8 ounces shredded extra-sharp cheddar (about 3 cups)
    • 2 ounces grated Parmesan (about 1/2 cup)
  3. Special equipment:
    • 8- by 8-inch baking dish greased with no stick spray
    1. Preheat oven to 400°F with rack in the middle of oven. Butter the baking dish.
    2. Prepare the macaroni and sauce:
    1. Set a large, covered pot of salted water over high heat to boil. Add macaroni and cook until just al dente (avoid overcooking). Drain macaroni and set aside.
    2. In a large wide pot over medium-low heat, melt the butter. 
    3. Sprinkle flour over butter, whisking to incorporate and make a roux. 
    4. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes. 
    5. Gradually pour in milk and cream, whisking constantly to incorporate. 
    6. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. 
    7. Reduce to a simmer, whisking occasionally, and cook until  thick and coats the back of a spoon, about 3 minutes more.
    8. Add 2 tsp. salt, pepper, and mustard powder. 
    9. Add the cheese, stir until melted. 
    10.  Remove from heat.
    11. Add the drained macaroni to the pot with the cheese sauce and stir well to coat. 
    12. Sprinkle breadcrumbs on top and cost with no stick spray.
    13. Transfer macaroni mixture to the  baking dish and place in oven.
    14. Cook 30 minutes until bubbles, let cool 10 minutes and serve.


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