Stretchy Mac & Cheese
Nov 17, 2014 15:53:28 GMT -5
Post by bloodbought on Nov 17, 2014 15:53:28 GMT -5
So-named because the cheese is all gooey and stretches when you dip your fork into it and lift it up... 
Stretchy Mac and Cheese
Serves 6
Ingredients:
1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups heavy cream
2 cups whole milk
2 garlic cloves, smashed
5 thyme sprigs
2 bay leaves
1 pound dry pasta, such as elbow macaroni
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound Muenster, cut into 1/2-inch cubes (or Gouda or jack)
1/3 cup panko breadcrumbs
Smoked olive oil or extra-virgin olive oil
2 tablespoons chopped chives
Instruction:
Preheat the oven to broil and set a large pasta pot of heavily salted water over high heat to come to a boil. Melt the butter in a large pot over medium heat. Add the flour to make a roux, stirring well so that it cooks evenly and turns golden blond. Whisk in the cream and milk a little bit at a time, so there are no lumps. Add the garlic, along with the whole sprigs of thyme and the bay leaves. Stir to make a béchamel.Simmer over medium heat, stirring occasionally to prevent the bottom of the pot from scorching, until it thickens, about 10 minutes. Season the béchamel with salt and pepper.
Cook the pasta in the boiling water according to the package directions. Drain. Mix the béchamel with the cooked pasta. Immediately add the cheese and mix well, so that the heat and motion melt and stretch the cheese. Transfer to a baking dish and top with the breadcrumbs. Broil on a lower rack of the oven for about 5 minutes, or until the breadcrumbs are golden brown. Drizzle with olive oil and sprinkle with the chives.
* * * * * * * Folding in the cubed chunks of cheese is the secret here! * * * * * * *
Recipe from Tyler Florence
(You might like to add 1/2 cup of mozzarella to the Muenster.)
Stretchy Mac and Cheese
Serves 6
Ingredients:
1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups heavy cream
2 cups whole milk
2 garlic cloves, smashed
5 thyme sprigs
2 bay leaves
1 pound dry pasta, such as elbow macaroni
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound Muenster, cut into 1/2-inch cubes (or Gouda or jack)
1/3 cup panko breadcrumbs
Smoked olive oil or extra-virgin olive oil
2 tablespoons chopped chives
Instruction:
Preheat the oven to broil and set a large pasta pot of heavily salted water over high heat to come to a boil. Melt the butter in a large pot over medium heat. Add the flour to make a roux, stirring well so that it cooks evenly and turns golden blond. Whisk in the cream and milk a little bit at a time, so there are no lumps. Add the garlic, along with the whole sprigs of thyme and the bay leaves. Stir to make a béchamel.Simmer over medium heat, stirring occasionally to prevent the bottom of the pot from scorching, until it thickens, about 10 minutes. Season the béchamel with salt and pepper.
Cook the pasta in the boiling water according to the package directions. Drain. Mix the béchamel with the cooked pasta. Immediately add the cheese and mix well, so that the heat and motion melt and stretch the cheese. Transfer to a baking dish and top with the breadcrumbs. Broil on a lower rack of the oven for about 5 minutes, or until the breadcrumbs are golden brown. Drizzle with olive oil and sprinkle with the chives.
* * * * * * * Folding in the cubed chunks of cheese is the secret here! * * * * * * *
Recipe from Tyler Florence
(You might like to add 1/2 cup of mozzarella to the Muenster.)