Friday, November 18, 2011

Macaroni & Also Cheese

  • 1 pound (16 oz) elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 cups milk
  • 1 large egg
  • 12 ounces sharp cheddar, shredded
  • 1 teaspoon kosher salt
  • Fresh black pepper
  • 1 cup Monterrey Jack cheese, shredded
  • 2 tbsp Spicy Brown Mustard
  • 1 cuo grated parmesan
  • 2 cups Mozzarella chesse, fresh (if you can), cubed
  • Black Pepper
  • Cooking Spray
Heat oven to 400F.
Flour and Butter
  • Cook noodles. Make sure that you aggressively salt the water!! Stir to make sure pasta does not stick to bottom of pot.
  • While pasta is cooking, melt butter in separate pan. Add flour and whisk together, making sure that all flour is coated in butter. Keep it moving for around pan for 3 mins to cook the raw taste out of the flour.
  • Slowly add 2 1/2 cups of milk, while whisking sauce to prevent lumps. Add black pepper and 1 tbsp mustard. Whisk to combine, remove from heat. Add 3/4 of the cheddar and stir until melted.
  • Pour cooked pasta into sprayed 3qt casserole. Add Monterrey Jack and stir. If using shredded Mozzarella, add it here as well.
  • Whisk together egg, mustard and remaining milk. Pour over pasta mix. Stir.
  • Pour Mornay sauce over pasta mix, stir to combine. Add cubes of Mozzarella throughout mix.
  • Sprinkle Parmesan and remaining Cheddar cheeses over the top. Top with Black Pepper to taste.
  • Bake 25-30 minutes. Let cool 5 minutes before serving.

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