The Lost Italian
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January 30, 2010
Superbowl Main Course: Sarah Anstett's Macaroni & Cheese, January 30, 2010
Macaroni & Cheese
Macaroni:
1 lb macaroni
¼ cup unsalted butter
½ cup all purpose flour
4 cups milk
1 tbsp yellow mustard
pinch freshly grated nutmeg
Kosher salt to taste
Pepper to taste
1 lb shredded sharp Cheddar (about 4 cups)*
1 (14 ½ ounce can chicken stock)
Topping:
2 tbsp unsalted butter, melted
1 cup panko (Japanese course bread crumbs), or other bread crumbs.
Directions:
Position a rack about 6-8 inches from the broiler and preheat.
Bring a large pot of water to a boil, salt generously and add the elbow pasta, and cook until tender but still slightly more firm than al dente (about 5 minutes). Drain pasta; don’t rinse.
Meanwhile, melt ¼ cup butter in a large saucepan over medium heat. Scatter the flour over the butter and mix with a wooden spoon into a paste. Continue stirring in a figure “8” until the past puffs slightly and lightens in color, about 1 minute. Off the heat gradually whisk the milk into the paste. Return to medium heat and whisk until thickened, then simmer, stirring occasionally until the sauce has the consistency of heavy cream, about 8-10 minutes. Season with salt, pepper and nutmeg. Whisk in mustard. On the lowest heat setting, whisk 3 cups of the cheese into the sauce alternating with chicken stock.
Toss the hot pasta with the cheese sauce in a large bowl and coat evenly. Transfer to a Dutch oven. Mix the breadcrumbs, melted butter and remaining 1 cup of cheddar together and scatter over macaroni.
Place macaroni and cheese under the broiler and cook until hot and bubbly and the bread crumbs are brown and toasty, about 2-4 minutes. Let cool 10 minutes and serve.
posted by Tony Nasello on 1/30/2010 12:41:25 PM
