city bakery mac and cheese

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City Bakery Macaroni and Cheese

 

Recipe By :Macaroni and Cheese by Joan Schwartz

Serving Size : 6 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 tablespoons butter -- plus extra for the pan

1/4 cup corn bread crumbs (or more -- depending upon pan size)

1 pound elbow macaroni

1 quart whole milk

6 tablespoons flour

Kosher salt

Freshly ground pepper

1 1/4 cups grated Gruyere cheese -- (5 ounces)

1 1/4 cups grated Grana Padano or Parmesan cheese -- (5 ounces)

 

Preheat the oven to 350F. Lightly butter a 3-1/2-quart deep baking dish or a 13

by 9 by 2-inch baking pan.

 

Spread the crumbs in a single layer on a baking sheet and bake until golden

brown, 10 to 15 minutes. Set aside.

 

Bring a large pot of salted water to a boil and cook the macaroni until al

dente, 8 to 10 minutes, drain, and place in a large bowl. (To prepare up to a

day ahead, mix in a small amount of canola oil, cover with plastic wrap, and

refrigerate until ready to use.)

 

Bring the milk to a simmer in a small saucepan over medium-high heat.

 

In a medium saucepan over medium-low heat, melt the 6 tablespoons of butter, add

the flour, and mix well with a wooden spoon or spatula. Cook, stirring, for 3

minutes. Whisk in the hot milk and continue whisking until smooth. Raise the

heat to medium and cook, stirring continuously, until the mixture thickens

enough to coat the spoon. Season with salt and pepper and strain through a fine

strainer.

 

Add the sauce to the cooked macaroni. Add 1 cup each of the Gruyere, Cheddar,

and Grana Padano, and mix well. Taste, and season with salt and pepper if

necessary.

 

Pour the macaroni mixture into the baking dish and sprinkle with the remaining

cheese. (At this point, the macaroni and cheese may be cooled on the counter,

covered, and refrigerated for one day. Before proceeding, preheat the oven to

350F.)

 

Sprinkle the toasted corn bread crumbs evenly over the casserole and cover with

foil. Bake on the middle shelf until heated through, about 20 minutes; remove

foil and continue baking until the top is golden brown, an additional 10

minutes. Allow to stand for 10 minutes before serving.

 

 

Copyright:

" ISBN: 0375757007 Random House 2001 "

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Per Serving (excluding unknown items): 699 Calories; 31g Fat (39.8% calories

from fat); 30g Protein; 75g Carbohydrate; 3g Dietary Fiber; 91mg Cholesterol;

652mg Sodium. Exchanges: 4 Grain(Starch); 2 Lean Meat; 1/2 Non-Fat Milk; 4 1/2

Fat; 1/2 Other Carbohydrates.

 

NOTES : The trick is in the proportions of crisp topping, creamy sauce, and

smooth pasta -- and Chef Ilene Rosen gets it exactly right. She advises that you

have some freedom in choosing your pan: just remember that a large, flat pan

will give you a greater area of crumb topping than a small, deep one.

 

Nutr. Assoc. : 0 2899 0 0 0 0 0 697 1034

 

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