michelle dawson's mac and cheese
2 cups uncooked macaroni
1/4 cup butter
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground mustard
1/4 tsp. Worcestershire sauce
2 c. milk
2 c. shredded cheddar (I use a mixture of cheeses here, usually fontal and provolone)
Melt the butter in a big sauce pan. Stir in the flour and spices and Worcestershire. Cook on very low heat until it is smooth and bubbly.Remove from heat. Stir in milk and heat to boiling, about 1 minute. Remove from heat and add cheese, stirring until melted. Meanwhile, cook macaroni noodles until al dente, salt the water well. Heat oven to 350 F, Mix noodles and cheese, and pour into a casserole dish. Cook uncovered 20-25 minutes.
Taste the cheese sauce and pasta before you mix it to make sure it has enough seasoning. Sometimes it can be really bland, and you need to play with the seasonings until it is right. Make sure the pasta itself is well-salted. Also you can use store bought bechamella and doctor it up.
---When I made this for thanksgiving at Sutri I didn't have mustard or Worcestershire or fontal. So I added some nutmeg to the flour/butter mix and used asiago cheese. Then when I mixed it all it was pretty thick and I like a creamier mac e cheese so I pour a little milk on top and mixed.
2 cups uncooked macaroni
1/4 cup butter
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground mustard
1/4 tsp. Worcestershire sauce
2 c. milk
2 c. shredded cheddar (I use a mixture of cheeses here, usually fontal and provolone)
Melt the butter in a big sauce pan. Stir in the flour and spices and Worcestershire. Cook on very low heat until it is smooth and bubbly.Remove from heat. Stir in milk and heat to boiling, about 1 minute. Remove from heat and add cheese, stirring until melted. Meanwhile, cook macaroni noodles until al dente, salt the water well. Heat oven to 350 F, Mix noodles and cheese, and pour into a casserole dish. Cook uncovered 20-25 minutes.
Taste the cheese sauce and pasta before you mix it to make sure it has enough seasoning. Sometimes it can be really bland, and you need to play with the seasonings until it is right. Make sure the pasta itself is well-salted. Also you can use store bought bechamella and doctor it up.
---When I made this for thanksgiving at Sutri I didn't have mustard or Worcestershire or fontal. So I added some nutmeg to the flour/butter mix and used asiago cheese. Then when I mixed it all it was pretty thick and I like a creamier mac e cheese so I pour a little milk on top and mixed.
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