Skip to content

Mac and cheese

Mac and Cheese

Basic Recipe

Toppings

  • 2 tablespoons butter
  • 2 cups coarse dry bread crumbs
  • 1 cup grated extra sharp cheddar

Cheese Sauce

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 3/4 cup milk
  • 3/4 cup heavy cream
  • 4 cups grated extra sharp cheddar
  • 2 teaspoons Dijon mustard -1/2 teaspoon pepper

Steps

  1. Roux: melt butter, stir in flour ~3min
  2. whisk in milk
  3. bring sauce to boil, then simmer for 3 minutes
  4. stir in cream, cheese, mustard, pepper

Preheat oven to 400 degrees

  1. cook pasta - reserve 1 cup of pasta water
  2. mix cheese, pasta, pasta water, add mixture to baking dish, add topping
  3. bake middle rack 20-25 minutes / or until golden and bubbly

Cheesemonger’s Mac and Cheese

  • 1 1/2 cups coarsely grated Gruyère cheese
  • 1 1/2 cups coarsely grated sharp cheddar cheese (about 6 ounces)
  • 1 1/2 cups diced rindless Brie (cut from 1-pound wedge)
  • 5 tablespoons butter, divided
  • 1/4 cup all purpose flour
  • 2 teaspoons chopped fresh thyme leaves
  • 3/4 teaspoon (scant) nutmeg
  • 4 cups whole milk
  • 1 3/4 cups fresh breadcrumbs made from crustless French bread
  • 1 pound penne pasta
  • 8 teaspoons whipping cream (if making 1 day ahead)

http://www.epicurious.com/recipes/food/views/Cheesemongers-Mac-and-Cheese-239794