GROWN UP MACARONI AND CHEESE
This is a fantastic mac and cheese recipe, with grown up flavors...you've got to give it a try. I made it last year for a dinner party, and after a year of people asking for the recipe (It really is that good!) I decided to just put it on Zaar. The recipe comes from the Fall 2007 edition of The Best of Fine Cooking magazine. This serves 8 people as a main course.
Provided by Chef Johnny Ringo
Categories Cheese
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°F.
- Put a large pot of well salted water on to boil.
- Heat the milk in a small saucepan over medium low heat to just below a simmer. Remove from heat and cover to keep hot.
- Melt the butter in a medium saucepan over medium low heat.
- add the onion and bay leaf. Cook, stirring occasionally, until the onion starts to soften, about 5 minutes.
- Add the flour and cook, stirring, for 2 minutes.
- Gradually whisk in the hot milk, bring to a simmer, and cook for 10 minutes, whisking frequently, until thickened and smooth.
- Season with 1 tsp salt, the nutmeg, tabasco and pepper to taste.
- Remove and discard the bay leaf. Stir in the gruyere and blue cheese.
- Cook the pasta in the boiling water to al dente, following the package directions. Drain well and return to the pot.
- Toss the lemon zest and half of the Monterey Jack cheese into the pasta while it's still hot; add the cheese sauce and quickly toss to combine.
- Stir in the parsley and thyme and transfer half of the pasta to a large 3 qt shallow cassserole or lasagna pan.
- Sprinkle with the remaining Monterey Jack cheese and half of the Parmigiano; top with the remaining pasta.
- Sprinkle with the remaining Parmigiano and the breadcrumbs.
- Bake until bubbling and golden, 50 to 60 minutes.
- Let rest for 5 to 10 minutes before serving.
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Luzaan Solomon
[email protected]I'm not a big fan of macaroni and cheese, but this recipe is really good. It's cheesy and creamy, but not too heavy.
Dayne Dement
[email protected]This macaroni and cheese is so rich and decadent. It's the perfect indulgence.
Joseph Kpuih
[email protected]I made this recipe for my kids and they loved it! It's a great way to get them to eat their vegetables.
Zohaib Saab
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. It's so delicious!
Raju Sha
[email protected]I love the combination of cheeses in this recipe. It's so flavorful and unique.
Nabilla Ousmna
[email protected]This macaroni and cheese is so cheesy and creamy. It's the perfect comfort food.
Michael Mcdaniel
[email protected]I've made this recipe several times and it always turns out great. It's a family favorite.
Shoaib Alizai
[email protected]This dish is perfect for a special occasion. It's sure to impress your guests.
Tlamer Merrell
[email protected]I'm not a fan of blue cheese, so I substituted cheddar cheese instead. It was still delicious!
ahmad amjad
[email protected]This recipe is a keeper. It's a great way to elevate a classic dish.
Abdulsharif Munib
[email protected]I made this for a potluck and it was a huge success. Everyone loved it!
Basanta Prem
[email protected]I followed the recipe exactly and the macaroni and cheese turned out perfectly. It was cheesy, creamy, and so flavorful. My family loved it!
Sohil Islam
[email protected]This dish was easy to make and tasted amazing. I loved the crispy breadcrumb topping.
Fazal jani
[email protected]I'm not usually a fan of macaroni and cheese, but this recipe changed my mind. The addition of Gruyère and Parmesan cheeses made it so flavorful and creamy.
Tatenda Tinarwo
[email protected]This grown-up macaroni and cheese was a hit at my dinner party! The flavors were complex and delicious, and the pasta was cooked perfectly. I will definitely be making this again.