Macaroni and Cheese

posted May 21, 2010, 6:44 AM by Allen Gattis
Macaroni and Cheese

Salt a gallon of water and boil 2 cups of dry noodles. 6 min. Drain  
and rince and shake

Grate 12 oz of sharp chedder


Bechamel
3 tblsp butter
3 tblsp ap flour
1 tblsp dry mustard powder
1/2 tsp paprika
1/2 cup chopped onions
1 bay leaf
1 tsp kosher salt


3 cups whole milk

In a saucea on med heat add the butter an let it foam out. Add the  
flour and cook / whisk two to three min until 'blond'

Add the spices, onion and milk. Continue whisking until sauce thinkens  
and is almost at a boil again. Take off the heat and remove the bay  
leaf.

Beat and egg. Temper by adding a tbs at a time ( use two) then add  
back to the sauce.

Add 3/4 the cheese. Fold in noodles. Top with rest of cheese

1 cup breadcrumbs and 1/4 cup butter. Smear on top. Use coarse or  
Japanese of Panko crumbs. Otherwise corasly chop 2 cups of seasoned  
salad croutons.

30 min in a 350 oven

Use a round casaeloe dish so you don't get hot corners.

Contrast crisp and creamy.

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