Text 29757, 78 rader
Skriven 2015-08-06 03:31:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1778
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Macaroni & Cheese
 Categories: Pasta, Cheese, Dairy, Breads
      Yield: 8 servings
 
      6 tb Unsalted butter; + more to
           - grease the baking dish
      1 c  Panko bread crumbs
     24 oz Sharp or extra-sharp
           - Cheddar; grated
      1 lb Elbow macaroni
  3 1/4 c  Whole milk
      3 tb All-purpose flour
  1 1/2 ts Dry mustard
      1 ts Fine sea salt
    1/2 ts Fresh ground black pepper
 
  Equipment: 9" X 13" baking dish, flat-edged wooden spoon
  or heat-safe rubber spatula
  
  Preheat the oven to 350øF/175øC.
  
  Lightly butter a 9" X 13" baking dish.
  
  In a small saucepan over moderate heat, melt 3 tablespoons
  of the butter. Place the panko bread crumbs in a small
  bowl, drizzle with the melted butter, and toss to combine.
  Add a handful of the grated cheese to the bowl, toss to
  combine, and set aside.
  
  In a large pot of boiling salted water, cook the elbow
  macaroni until al dente. Drain the noodles, without
  rinsing, then return them to the pot they were cooked in.
  
  In a small saucepan over moderate heat, warm the milk just
  until it starts to steam and form tiny bubbles around its
  edges-be careful not to let the milk come to a boil.
  Remove from the heat.
  
  In a medium saucepan over moderate heat, melt the
  remaining 3 tablespoons of butter. Add the flour and use a
  flat-edged wooden spoon or heat-safe rubber spatula to
  stir the mixture together, scraping the bottom of the pan
  to prevent burning, just until it starts to turn a light
  brown color, about 3 minutes. Slowly add the warm milk and
  stir constantly until the sauce thickens, about 3 minutes.
  Remove from the heat and stir in the dry mustard, salt,
  and pepper. Add the remaining grated cheese and stir until
  it's completely melted. Adjust the seasoning to taste.
  Pour the cheese sauce over the cooked elbow macaroni and
  gently stir to coat the noodles in the sauce.
  
  Pour the macaroni and cheese into the prepared baking dish
  and top with the panko-cheese mixture. Bake until light
  golden brown and bubbling, about 30 minutes. Serve hot.
  
  DO AHEAD: Macaroni and cheese can be made ahead, put into
  the baking dish, cooled completely, and kept, covered in
  the refrigerator, for 2 days. Do not add the bread crumbs
  until ready to bake. (Chilled Macaroni and Cheese may take
  longer than 30 minutes to be fully cooked.)
  
  by Garrett McCord
  
  Epicurious | January 2014
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 12 February 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... It's gonna be like threading a needle with a haystack.
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