ElizabethB
Guru
I love Mac and Cheese. Serious comfort food.
INGREDIENTS
1 LB elbow macaroni
1 large egg
4 TBSP butter
1/4 cup all-purpose flour
3 cups whole milk
2 heaping Tsp. dry mustard, more if desired
1 LB cheese, grated. Use whatever cheese you like. Use all of one kind or use more than one. I used 1/2 LB cheddar and 1/2 LB Gruyere.
1/2 Tsp. salt or more to taste
At least 1/2 Tsp. fresh ground pepper
FOR TOPPING
1 1/2 cups plain Panko crumbs
4 TBSP melted butter
1/2 cup shredded Parmesan Reggiano
METHOD
Heat oven to 350 degrees F/ 176 C
. Bring a large pot of salted water to a boil. Add pasta. Cook 2 or 3 minutes less than the package recommendation, stirring occasionally. Drain and set aside.
. While the pasta is cooking whisk the egg until no streaks of white remain. Set aside. In a heavy sauté pan melt the butter. Add the flour. Whisk constantly until roux is pale gold.
. Whisk in the milk and dry mustard. Bring to a boil. Reduce heat. Cook, stirring until reduced enough to coat the back of a spoon. Remove from heat.
. Scoop out 1/4 cup. Add to whisked eggs a TBSP at a time to temper. Whisk while adding milk mixture. Pour eggs into the pan. Stir to combine.
. With heat on low add the grated cheese. Stir until cheese is melted.
. Add salt and pepper. Taste and adjust as needed.
. Add pasta. Toss, toss, toss until pasta is well coated.
. Transfer to a 3-quart baking dish.
TOPPING
. Combine Panko, melted butter and Parmesan. Sprinkle over pasta and cheese.
Bake 20 - 25 minutes until cheese is bubbly and the crust is golden.
INGREDIENTS
1 LB elbow macaroni
1 large egg
4 TBSP butter
1/4 cup all-purpose flour
3 cups whole milk
2 heaping Tsp. dry mustard, more if desired
1 LB cheese, grated. Use whatever cheese you like. Use all of one kind or use more than one. I used 1/2 LB cheddar and 1/2 LB Gruyere.
1/2 Tsp. salt or more to taste
At least 1/2 Tsp. fresh ground pepper
FOR TOPPING
1 1/2 cups plain Panko crumbs
4 TBSP melted butter
1/2 cup shredded Parmesan Reggiano
METHOD
Heat oven to 350 degrees F/ 176 C
. Bring a large pot of salted water to a boil. Add pasta. Cook 2 or 3 minutes less than the package recommendation, stirring occasionally. Drain and set aside.
. While the pasta is cooking whisk the egg until no streaks of white remain. Set aside. In a heavy sauté pan melt the butter. Add the flour. Whisk constantly until roux is pale gold.
. Whisk in the milk and dry mustard. Bring to a boil. Reduce heat. Cook, stirring until reduced enough to coat the back of a spoon. Remove from heat.
. Scoop out 1/4 cup. Add to whisked eggs a TBSP at a time to temper. Whisk while adding milk mixture. Pour eggs into the pan. Stir to combine.
. With heat on low add the grated cheese. Stir until cheese is melted.
. Add salt and pepper. Taste and adjust as needed.
. Add pasta. Toss, toss, toss until pasta is well coated.
. Transfer to a 3-quart baking dish.
TOPPING
. Combine Panko, melted butter and Parmesan. Sprinkle over pasta and cheese.
Bake 20 - 25 minutes until cheese is bubbly and the crust is golden.