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| MACARONI AND CHEESE |
| Yields: 8 servings |
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| Ingredients |
6 oz A.P. flour
6 oz unsalted butter
2 qt whole milk
1.5 lb elbow pasta
8 oz sharp cheddar
4 oz Montgomery cheddar
2 oz gorgonzola
4 oz parmesan
1/2 T garlic, minced
1/2 t Tabasco®
1/2 T white truffle oil
Panko bread crumbs
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| METHOD |
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Precook the pasta by putting into boiling, salted water (like the ocean). When the pasta is “al dente,” shock it immediately in an ice bath, and strain. Toss the pasta in a little EVO (extra virgin olive oil) to coat the noodles, and reserve.
Make a “roux” by melting the butter and whisking the flour into it until well incorporated over moderate heat.
Gradually whisk in the milk until incorporated and bring to a simmer.
Remove from heat and quickly whisk in the cheese until the it is
melted. Make sure the cheese is pre-grated beforehand.
Add remaining seasonings and reserve.
Over moderate heat, whisk the cheese sauce until it simmers. Then add the cooked pasta. Mix together using a wooden spoon until it simmers again. Adjust seasoning and place in a bowl. Cover the top with grated parmesan and breadcrumbs, and place under the broiler until golden brown. |
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