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Grown up Macaroni and cheese
Nb persons: 16
Yield:
Preparation time:
Total time:
Source:
| Ingredients: | |
| 1 lb. | elbow macaron |
| 1 tablespoon | salt for boiling water, plus 1 teaspoon for the dish |
| 5 tablespoons | unsalted butter plus 2 tablespoons set aside for bread crumbs |
| 6 tablespoons | flour |
| 1 1/2 teaspoons | mustard powder |
| 1/4 teaspoon | cayenne pepper |
| 5 cups | whole milk |
| 8 oz | Monterey Jack cheese, shredded |
| 8 oz | cheddar cheese, shredded |
| 1 cup | Panko bread crumbs |
Directions:
1- preheat oven to broil
2- in A large pot or Dutch oven, bring 4 quarts of water to a boil, then add macaroni noodles and 1 tablespoon salt
3- cook until noodles are tender( just past al denote)
4- drain pasta and set aside
5- in the same pot or Dutch oven, melt 5 tablespoons butter until foaming
6- add flour,mustard and cayenne pepper. Whisk well until incorporated, about one minute
7- gradually whisk in the milk and bring the. I tire to a boil
8- continue to whisk until mixture has thickened to about the consistency of heavy cream, then remove from heat.
9- whisk in the cheeses and 1 teaspoon salt,whisking until cheese is melted
10- stir in the pasta,then cook on low, stirring often until the. I tire is steaming ( about 5 or 6 minutes
11- transfer the pasta mixture to a broiler safe dish (9x13) and spread evenly
12- melt two tablespoons butter and mix with Panko bread crumbs
13- spread the bread crumbs evenly over the pasta , and transfer the dish to the oven
14- broil for 3-5 minutes, or until bread crumbs brown
15- cool for 5 minutes before serving
16- enjoy !
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