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Despite the Forecast ... Cook Like It's Spring! 🍔 🍦🥗
🍔 🥗 🍨 Despite the Forecast ... Cook Like It's Spring! 🍨 🥗 🍔
Cheddar Mac 'N Cheese
With a fairly low melting point cheddar keeps things smooth. It's also got the classic taste we're looking for and expecting with mac and cheese. Sharp is ideal because it's flavor is strongest, but the most important to thing to remember is to always buy block and grate your own.
Cheddar Mac 'N Cheese
Cook Time
35-45 mins
Ingredients
7
Equipment
Emile Henry Baking Dish Square 10 inch x 10 inch - Available in Grand Cru/Fusain
Ingredients
- 1lb. extra sharp cheddar cheese, grated
- 8oz. mozzarella cheese, grated
- 1 box macaroni
- 1/2 stick (1/4 cup) butter
- 3 cups milk
- 3 tbsp all-purpose flour
- Salt and pepper
Instructions
Cook the macaroni according to box instructions, drain, and set aside. In the bottom of a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 3 minutes to "cook" the flour. This will get rid of the raw flour taste. Add the milk to the butter/flour mixture (the roux), and continue whisking. The milk will begin to thicken and come to a light bowl. At this point add the grated cheese. Whisk to melt the cheese and the mixture will become thick and creamy. Season with salt and pepper. Turn the heat off, add the cooked macaroni, and stir to coat all of the pasta. Transfer into a 9x9 Emile Henry square baker. Sprinkle with bread crumbs or panko bread crumbs. Cover with foil and place in the oven for 35-45 minutes. Remove the foil and change the heat to broil. Broil the mac n cheese in the oven until the top is lightly browned. Garnish with crispy pancetta or bacon if desired.
*This recipe can be adapted to made in individual Emile Henry Ramekins. To do so just quarter the recipe, follow above procedure
