wayfarer in the kitchen

Tuesday, August 01, 2006

Macaroni and Cheese

Macaroni and Cheese
Originally uploaded by wayfarer.
When buying these cheeses, you might pass out from the price, but it'll make you feel better that you only use half per batch and one batch yields quite a bit. I freeze the cheese after making it until the next time... My hubby never liked Mac and Cheese until this recipe.

7 TBSN unsalted butter, plus extra for preparing baking dish
1/4 cup plus 2 TBSN all purpose flour
4 cups milk
1 1/2 tsp dry mustard
1 tsp salt
1/8 teaspoon cayenne, or to taste
1 pound elbos macaroni
1 cup freshly grated Cheddar
1 cup freshly grated Gruyere
1 cup freshly grated Fontina or Emmentaler
1 1/3 cups freshly grated Parmesan (i don't do the 1/3 cup in the bread crumbs)
1 cup fresh bread crumbs (i only put 1/4 - 1/2 cup)

1. Preheat oven to 350 degrees. Butter a 3- quart overproof baking dish. (it has to be 3 quarts minimum or it will overflow).

2. In a heavy saucepan, melt 6 TBSN butter over low heat. With a wire whisk, mix in flour and cook, stirring constantly, 3 minutes.

3. Gradually whisk in milk until blended, then mustard, salt, and cayenne. Bring to a simmer and cook, stirring occassionally, until thick, about 2 minutes.

4. In a large saucepan of salted boiling water, cook macaroni until just al dente (about 7 minutes), and drain well. In a large bowl, stir together macaroni, milk mixture, Cheddar, Gruyere, Fontina, and 1 cup Parmesan. Spoon into prepared baking dish and spread evenly.

5. In a small bowl, combine bread crumbs and remaining 1/3 cup of Parmesan; sprinkle evenly over macaroni. Cut remaining 1 TBSN butter into small pieces and scatter over top of bread crumbs; bake until golden brown and bubbling, 25 - 30 minutes.

Serves 8 as an entree or 12 as a side dish.

(from Oprah Magazine and the guy adapted it from Gourmet)


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