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Kosher recipe: Gormet Macaroni and Cheese
Published: 02/06/2009 by Chef Mendy
Serves 8 - Prep time: 30 minutes INGREDEIENTS Coarse salt and ground pepper 1 pound elbow pasta, cooked and drained 4 tablespoons butter 1 small onion, chopped 1/4 cup (spooned and leveled) all-purpose flour 4 cups milk 1/8 teaspoon cayenne pepper, (optional) 1 1/4 cups (5 ounces) shredded yellow cheddar cheese 1 1/4 cups (5 ounces) shredded white cheddar cheese 2 white sandwich bread DIRECTIONS 1) Preheat oven to 375 degrees. Cook pasta, and drain; reserve. Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps. 2) Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper. 3) Toss pasta with cheese mixture. Transfer to a 9-by-13-inch baking dish or individual dishes (see note below). Set aside. 4) In a food processor, pulse bread until large crumbs form.Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes Note: Making individual servings This recipe makes enough eight 12 – to 16 – ounce baking dishes. Devide the macaroni and cheese evenly, sprinkle with topping, and bake for 15-20 minutes, untill golden. Total time: 1 hour Live Eat Be Happy MB
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