EXTRA CRUSTY MACARONI AND CHEESE
Servings: 4
1/2 lb macaroni, uncooked
1 cup white sauce (recipe follows)
1 tsp prepared mustard
1 pinch cayenne pepper
1/2 lb sharp cheddar cheese, shredded
salt and freshly ground pepper (to taste)
2 oz muenster cheese, thinly sliced
1/4 cup freshly grated parmesan cheese
2 tbsp breadcrumbs
1 tbsp butter, cut in small pieces
Cook the macaroni in plenty of salted water until tender, 8 to 10 minutes. Drain and cool under cold running water.
Preheat oven to 375 degrees F. butter a large casserole dish.
Prepare the White Sauce, and while still hot, toss all but two tablespoons of 1 cup of the white sauce with the macaroni, mustard, cayenne, Cheddar, salt and pepper. Turn into prepared casserole and top with the muenster cheese.
Bake in a preheated 375 degree oven F for 15 minutes, or until the top is crusty and brown. Spread the remaining 2 tablespoons White Sauce over the top. Cover with a layer of parmesan cheese that has been mixed with the breadcrumbs. Dab with the butter. Return to the oven for 10 more minutes.
Place under broiler on high heat for 1 minute to brown the top and serve immediately.
WHITE SAUCE FOR MACARONI
Makes approximately 1 1/2 cups
2 cups milk
2 tbsp finely chopped carrot
2 tbsp finely chopped celery
4 tbsp finely chopped onion
4 peppercorns
1 clove
1 bay leaf, crumbled
2 tbsp butter
2 tbsp flour
grating of nutmeg
salt to taste
freshly ground black pepper (to taste)
In a heavy pot combine the milk, carrot, celery, onion, peppercorns, clove and bay leaf. Heat until bubbles form around edge of pot. Set aside for 5 minutes and strain.
Over moderate heat, melt the butter in the saucepan. Add the flour and stir until flour and butter are blended. Cook over moderate heat for 1 minute, stirring constantly.
Add the strained milk in a slow steady stream as you stir constantly with a whisk. Switch to a wooden spoon and continue to stir as the mixture comes up to a simmer. Turn heat down and simmer for 5 to 10 minutes, stirring occasionally, until the sauce becomes smooth and thick. Season to taste with nutmeg and salt and pepper.
Source: S.Pickell |
