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Macaroni & Cheese recipe posted

Chef ArnoldiChef Arnoldi Posts: 974
edited November -1 in EggHead Forum
1 lb elbow macaroni

1 teasp salt

5 Tablsp unsalted butter

6 Tablsp all purpose flour

1 1/2 teasp powdered mustard

1/4 teasp cayenne

5 cups milk

8 oz(2 cups) shredded Monterey Jack cheese

8 oz(2 cups) shredded cheddar cheese

topping

6 slices good quality white bread- shreaded into rough pieces

3 Tablsp unsalted butter

method:
place the the shreaded bread pieces into a food processor pulse with 3T butter to make 1/8" size bread crumb topping.

cook the Macaroni in salted water til soft. Remove from water & put aside.

In a soup pot melt 5T butter, adding flour, cayenne & mustard - stir on medium heat til slightly browned. Slowly whisk in cold milk so that no lumps form. When boiling, reduce heat & allow to thicken to a heavy cream consistency.

Remove from heat & add the cheese plus 1teasp salt and stir til all melted. Add the precooked macaroni.

put back on medium heat, stirring constantly til the mix starts to steam.

Transfer into a 9x13" baking dish- sprinkle with the premade bread topping.

Place in an oven under the broiler til golden brown or

PLACE ON A PLATESETTER or PIZZA STONE IN THE BGE @ 450°F and cook til golden brown.

:woohoo:
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