Baked Macaroni and Cheese

 

  • 6 Tablespoons unsalted butter
  • 1 lb elbow pasta or shells
  • 1/2 cup reserved pasta water
  • 1 Tablespoon olive oil
  • 6 cups shredded medium cheddar
  • 2 cups shredded mozzarella or Monterey Jack
  • 1/2 cup all purpose flour 
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon ground mustard or 2 teaspoons Dijon
  • 1 teaspoon paprika 
  • 1 teaspoon garlic powder 
  • 1/2 teaspoon onion powder 
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
Preheat oven to 350°. Butter a 9 x 13 casserole.

Bring a large pot or Dutch oven filled with water to a boil, add the pasta and cook until al dente. Reserve half a cup of pasta water when draining. Immediately drizzle the pasta with olive oil to prevent sticking and set aside (place in 9 x 13 casserole until needed).

In the same Dutch oven, now empty, over medium heat melt the butter. When the butter foams whisk in the flour and cook for two minutes until the mixture turns a golden color. 

While whisking, stream in the milks and reserved pasta water. continue whisking until the mixture is creamy, smooth, and begins to slowly boil. Add in additional seasonings and continue to whisk 2-3 minutes, turning down to low heat, until the mixture turns into a light gravy consistency.

Blend the cheeses together and stir in 3 cups, allow to melt in, then add in 3 additional cups, reserve the last 2 cups for topping the casserole. Stir in the pasta. Turn off the heat and season with additional salt and pepper, if needed.

Pour the macaroni and cheese into the casserole. Top with remaining cheese and bake for 15-20 minutes, until the cheese is melted and bubbly. Serve warm. 


Popular posts from this blog

Dave's Killer Bread (Sourdough)

250g whole wheat flour 250g bread flour 100g starter 300g water 40g honey 32g olive oil 8g salt 100g Mixed seeds & nuts (pumpkin, sunflower, chia, everything bagel seasoning, rolled oats, pistachios, etc) 25g Mixed seeds for the top of the loaf (after shaping spritz with water and roll in the remaining seeds)
Read more

Spiced Cocktail Nuts

Image
Union Square Cafe variation: 4 cups (~550 g) mixed nuts or seeds, raw, unsalted  (e.g. peanuts, walnuts, pecans, almonds, cashews) 2 Tablespoons butter 2 Tablespoons brown sugar 3 Tablespoons fresh rosemary, chopped  2 teaspoons sea salt 1 teaspoon cayenne  Heat oven to 350° . Spread nuts on a tray and toast for 12 to 15 minutes, until lightly golden and fragrant. While they’re toasting, whisk butter, rosemary, cayenne, sugar and salt in the bottom of a large bowl. When nuts are toasted, add them to bowl and stir to evenly coat. Spread back on tray and toast for another 5 to 10 minutes. Let cool slightly, then serve warm in bowls. Nuts are also good at room temperature, and keep for weeks in airtight jars.
Read more

Bim’s Sourdough Pizza Crust

Image
Makes 4 rounds 360g warm water   (80 to 85°F)  150g  fed sourdough starter 16g  olive oil   plus more for containers 570g all-purpose flour  (sub out 23g for vital wheat gluten to make bread flour) 15g  salt In the large bowl mix everything together and rest for 60 minutes then stretch and fold 3 sets with rests for 30 minutes, then finish with a coil fold. Proofing the dough for 90 minutes on yogurt setting of instant pot or 2-4 hours in controlled temperature.  After the dough has doubled in size, separate into 4 balls (~285g), shape into tight rounds, place rounds in deli containers rubbed with olive oil, cover with lids (make sure the lids are also oiled). Rest the dough in the fridge over night then put in the freezer up to 2 months. Cooking:  Cast Iron Skillet Pizza  method  Traditional Baking: Rest dough on counter 2 hours. Preheat oven with the fan (convection) at 450 bake for 10 minutes.  Stretch oiled or floured dough...
Read more