Friday, October 28, 2011

3-Cheese Macaroni and Cheese

1 T, plus more for pasta water
1 pound large elbow macaroni
6 T butter
6 T all purpose flour
3 cups milk
1 cup heavy cream
1 T freshly ground black pepper
1 pound white Cheddar, shredded
4 ounces Romano, shredded
4 ounces Asiago, shredded
2 cups panko bread crumbs or crushed Goldfish crackers
2 T chopped fresh parsley, for garnish

Preparing the mac and cheese:
Preheat oven to 325 degrees F.

In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain and set aside.

In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.

Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13-inch by 9-inch baking dish and top with bread crumbs. Cover the pan with plastic wrap and then cover that with tin foil. Place in oven and bake for 10 to 15 minutes, then remove the foil and plastic wrap and bake for another 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.

Variations: Add cooked lobster meat, truffle oil, bacon and/or garden fresh vegetables.

Serves 4 to 6


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