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    Mac and Cheese

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    28larrysjunkmail
    Buns recipe

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    Mac and Cheese

    Uploaded by

    28larrysjunkmail
    20 views3 pages
    Buns recipe

    Copyright

    © © All Rights Reserved

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    DOCX, PDF, TXT or read online from Scribd

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    Buns recipe

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    20 views3 pages

    Mac and Cheese

    Uploaded by

    28larrysjunkmail
    Buns recipe

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    How to Make

    Ultimate Macaroni and Cheese Recipe


    By: Tessa Arias
    5 from 10 votes
    Yield: 6 to 8 servings
    Prep Time: 10minutes mins
    Cook Time: 50minutes mins
    Total Time: 1hour hr
    ReviewPrintSave
    This baked Ultimate Macaroni and Cheese recipe has a creamy, silky, rich cheese sauce that’s
    perfectly balanced by a crisp and crunchy homemade breadcrumb topping. Comfort food
    perfection and so easy to make!
    Ingredients
    For Macaroni & Cheese:
     ▢ 1 pound elbow macaroni
     ▢ 1 quart (4 cups) whole milk
     ▢ 1 tablespoon Kosher salt (Diamond Crystal)*
     ▢ 1/2 teaspoon freshly ground black pepper
     ▢ 1/2 teaspoon garlic powder
     ▢ 1/2 teaspoon onion powder
     ▢ 1/2 teaspoon dry ground mustard
     ▢ 1/4 teaspoon nutmeg
     ▢ 1/8 teaspoon cayenne pepper
     ▢ 1/8 teaspoon smoked paprika
     ▢ 1 stick (113 grams) unsalted butter, sliced
     ▢ 1/2 cup (64 grams) all-purpose flour
     ▢ 1 teaspoon red wine vinegar
     ▢ 1 egg, beaten
     ▢ 8 ounces (2 cups) extra sharp cheddar
    cheese, grated
     ▢ 4 ounces (1 cup) Gruyere cheese, grated
     ▢ 4 ounces (1 cup) Jarlsberg cheese, grated
     ▢ 4 ounces (1 cup) Fontina cheese, grated
    For Topping:
     ▢ 1 cup Panko bread crumbs
     ▢ 1 tablespoon fresh thyme leaves
     ▢ 2 tablespoons (28 grams) unsalted butter, melted
    Instructions
    1. Preheat the oven to 375°F. Butter a 3-quart baking
    dish or individual gratin dishes with nonstick cooking
    spray.
    2. Bring a large pot of salted water to a boil. Cook the
    pasta according to the package directions, 6 to 8
    minutes, or until al dente. Drain.
    3. Meanwhile, in a small saucepan set over medium
    heat, warm the milk. Stir together kosher salt, black
    pepper, garlic powder, onion powder, ground
    mustard, nutmeg, cayenne pepper, & paprika in a
    small bowl, and set aside.
    4. In a large saucepan set over medium-low heat, heat 1
    stick of butter until melted. Sprinkle the flour into the
    saucepan and cook for 2 minutes, whisking
    constantly. Gradually whisk in the hot milk and cook
    for about 3 minutes, until thickened and smooth, and
    the sauce coats the back of a spoon. Whisk in the
    spice blend and red wine vinegar. Remove from heat.
    5. Slowly whisk a spoonful of sauce into a small bowl
    with the beaten egg, to temper the egg. Add egg
    mixture into the sauce. Add in the cheeses and whisk
    until cheese is melted. Stir in pasta, then pour into
    prepared baking dish.
    6. Mix panko bread crumbs, fresh thyme leaves, and
    melted butter in a small bowl until combined. Sprinkle
    bread crumb mixture evenly over the top of the
    macaroni and cheese. Bake in the oven for 35
    minutes, or until bubbling and browned. Remove the
    macaroni and cheese from the oven and let rest for 5
    minutes before serving.

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