Tuesday, November 27, 2012

Macaroni & Four Cheeses

It's amazing. That's all you need to know.

  • 16 oz. penne pasta, uncooked
  • 5 oz. sharp cheddar cheese, shredded
  • 5 oz. mild cheddar cheese, shredded
  • 5 oz. fontina cheese, shredded
  • 5 oz. asiago cheese, shredded
  • 4 tablespoons unsalted butter
  • 7 tablespoons flour
  • 3 cups whole milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground white pepper

  1. Preheat oven to 350 degrees F.
  2. Cook pasta 2 minutes less than package directions. Drain well.
  3. While the pasta is cooking, begin to make a béchamel sauce by melting the butter in a medium saucepan over medium heat.
  4. Whisk in the flour and cook for 2 minutes, whisking constantly.
  5. Continue whisking and slowly add the milk.
  6. Cook over medium heat until the sauce thickens, about 10 minutes, stirring frequently.
  7. Remove from heat.
  8. Add the salt, garlic powder, white pepper, and 4 oz. of each of the cheeses. Reserve 1 oz. of each of the cheeses for the topping. 
  9. Stir until the cheese is melted and all ingredients are incorporated, about 3 minutes.
  10. Carefully combine the pasta and the béchamel sauce in a medium bowl.
  11. Transfer the mixture into a greased 9x13 baking dish.
  12. Bake at 350 degrees F for 20 minutes.
   * This recipe is adapted from Beecher's "World's Best" Mac & Cheese.

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