Friday, January 28, 2011

2 Things I Recently Learned about Mac 'n' Cheese

Thing 1; layer the cheese between layers of pasta. (From Saveur Cooks Authentic American)

Thing 2; melt butter in a pan and stir in breadcrumbs for the breadcrumb topping. (From co-worker, Judith)

The mac 'n' cheese recipe is dead, long live the mac 'n' cheese recipe!

Mac 'n' Cheese

1 pound box pasta (something tubular, I used rigatoni last night) prepared per package directions and drain
4 tablespoons butter, divided
2 tablespoons flour
2 cups milk
salt and pepper
3 cups grated cheddar, divided
about 1/4 cup bread crumbs

Pre-heat oven to 375 degrees F.

Heat 2 tablespoons of the butter in medium saucepan over medium heat until frothy.  Add flour and whisk pretty much constantly for a minute or so.

Whisk in milk, season with salt and pepper, and continue to cook, stirring frequently, until it begins to bubble. Whisk in a cup or so of the cheese a little at a time until smooth and remove from heat.

Meanwhile, heat 2 tablespoons butter in a small pan over medium heat until frothy. Stir in breadcrumbs and a cook for a couple minutes stirring constantly.

Stir mornay sauce (this is what you have now) into the pasta. Spoon 1/3 of the pasta into a baking dish and top with 1/3 of the remaining cheese. Repeat this step 2 more times. Sprinkle breadcrumbs over the top and bake for about 30 minutes or until the top is golden brown and delicious.


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