We’re off to AA for football tomorrow, and my daughter (and wife) loves this mac and cheese, so I thought I would give it a try. Zingerman’s actually posted the recipe for this one, so no guessing and I really tried to follow the recipe. The changes were those you may need to make for convenience, no raw milk cheese around this area and a different pasta.
A top of the line Mac and Cheese
Notes: The recipe went well. I had no whole milk, but I added the right amount of cream to skim milk as a sub. The cheese and pasta were substituted as stated above. I used my All-Clad pan for the final step and really couldn’t brown this as directed. Although the recipe doesn’t state it, I think something like a large cast iron pan would be better for the final step. I will use the 12-inch chicken fryer next time.
2 T sea salt
1 lb macaroni – your choice
2 T butter
1 small diced onion
1 bay leaf
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/4 cup heavy cream
1 pound cheddar cheese
1 teaspoon Dijon mustard
1 t sea salt
2 T Olive Oil
1) Cook pasta according to box instructions with 2 T sea salt. Drain and set aside.
2) In a heavy saucepan melt butter over medium heat then add the chopped onion and bay leaf. Cook until onion is soft and getting transparent. About 5 minutes. Remove the bay leaf.
3) Slowly add flour to onion for about 1 minute while stirring continuously.
4) Now slowly add the milk while stirring continuously to avoid lumps. Now add the cream in the same manner. Simmer for 2-3 minutes until thickening.
5) Reduce heat to medium. Now add the mustard, 1t sea salt, and the cheese. Stir well and continue to simmer (only a few bubbles) for about 5 minutes.
6) Now add 2 T olive oil to a large pan and heat until oil is starting to smoke. Add pasta and cheese mixture and stir until about 15% is golden brown.
July 23, 2016