mac and 3 cheese bake 2 c. uncooked elbow macaroni (8 ounces) 5 T. unsalted butter (divided) 2 T. flour 1 c. hot milk
¼ t. kosher salt 1/8 t. fresh ground pepper 4 ounces goat cheese, cut into pieces
4 ounces sharp, grated cheddar cheese 4 ounces Gruyere cheese (grated) ¾ c. Panko bread crumbs
DIRECTIONS Spray a 2-quart baking dish with nonstick cooking spray and set aside. Preheat oven to 350 degrees. Cook the macaroni in salted boiling water according to package instructions. Drain and set aside. In a large saucepan, melt 2 tablespoons of butter over mediumlow heat. Add the flour and cook, whisking for 2 minutes. Gradually add the hot milk, whisking continuously until the mixture thickens. Add the salt and pepper. Switching to a spoon, add the goat cheese, sharp cheddar and Gruyere. Cook until the cheeses are melted. Add the macaroni to the cheese mixture and spoon into the prepared baking dish. Sprinkle the bread crumbs over the mixture. Dot with the remaining 3 tablespoons of butter. Bake in the preheated oven for 25 to 3 minutes, until the mac and cheese is browned and bubbling.
seafood mac and cheese Kosher salt and fresh ground black pepper 2 T. olive oil 1 clove of garlic, grated ½ of a small yellow onion, finely diced 1 lb. chopped cooked crab meat or chopped cooked lobster 4 T. unsalted butter, divided 1 T. flour 2 c. cream
2 c. milk 1 T. chopped fresh parsley 1 t. smoked paprika 2 t. dry mustard 6 ounces Gruyere cheese, shredded (about 1½ c.) 6 ounces Parmesan, shredded (about 1½ c.) 8 ounces extra-sharp cheddar (about 2 c.) 1 lb. elbow or small shell macaroni 1½ c. bread crumbs
DIRECTIONS Preheat the oven to 375 degrees. Bring a large pot of salted water to a boil and add 1 tablespoon of olive oil. Add the pasta and cook according to the package directions. Reserve about 1 cup of pasta water, drain, and set pasta aside in a large bowl. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally until the onion is softened. Add the garlic and stir until fragrant, about 1 minute. Add mix to pasta and set aside. Wipe out the skillet and return to the stovetop. Add 2 tablespoons of butter, melt, add flour and whisk until smooth. Whisk in the cream, milk, parsley, mustard, paprika, then add the Gruyere, Parmesan and cheddar cheeses. Bring to a simmer then lower heat to simmer on low for 8-10 minutes. Season with salt and pepper. Add the seafood and cheese sauce to the bowl of pasta, onion and garlic and mix well. (If the mixture is too thick, add the reserved pasta water, about ¼ cup at a time.) Pour the mixture into a 9-by-13-inch baking dish sitting on top of a baking sheet to protect your oven if the dish bubbles over. Melt the remaining 2 tablespoons of butter, combine with the bread crumbs and sprinkle over the mixture. Bake for 20-25 minutes until the sauce is bubbling and the macaroni is browned on top. Let it rest for 15 minutes before serving.
70
YVW MAGAZINE