Elevate your everyday mac n' cheese to new heights with this delicious variation, featuring a creamy bechamel sauce and breadcrumb crust. Courtesy of Graham Pratt of The Gabardine.
Directions for: Macaroni and Cheese
Ingredients
Breadcrumb Crust4 Tbsp butter
1 clove garlic, finely chopped
1 Tbsp chives, chopped
1 Tbsp tarragon, chopped
cup breadcrumbs
cup Parmesan cheese, grated
salt, to taste
pepper, to taste
Bechamel Saucecup butter
onion, chopped
1 Tbsp smoked paprika
1 tsp nutmeg
1 tsp mustard
1 Tbsp salt
1 tsp pepper
1 clove garlic, finely chopped
2 leaves bay
cup flour
3 cup 35% cream
2 cup homogenized milk
cup Cheddar cheese, cubed
cup Mozzarella cheese, cubed
cup goat cheese, crumbled
cup Parmesan, grated
Pasta & Assembly2 cup uncooked elbow pasta
Directions
Breadcrumb Crust1. Preheat oven to 450F.
2. In a medium pan, melt butter over low heat; add garlic, chives, tarragon, and salt and pepper. Reduce heat to low and cook for 1 minute.
3. Add breadcrumbs to the pan and stir occasionally for 2 minutes, or until breadcrumbs are toasted.
4. Remove the pan from heat, stir in Parmesan, and pour mixture into a serving dish; set aside to cool while you make the bchamel sauce.
Bechamel Sauce1. In a large pot over medium heat, melt 4 tablespoons of butter. Add onion, smoked paprika, nutmeg, mustard, salt, pepper, garlic, and bay leaves.
2. Stir and cook for 2 minutes, or until onions are translucent.
3. Stir flour into the pan and cook for 2 minutes, until flour is fully incorporated.
4. Slowly whisk in 2 cups of the 35% cream and all of the homogenized milk; reserve remaining cream for assembly.
5. Whisk bchamel sauce for 5 minutes, or until sauce thickens and begins to bubble.
6. Remove from heat.
Pasta & Assembly1. Boil a large pot of salted water over high heat. Add elbow pasta and cook for 6 minutes; remove from heat, strain and dunk noodles in cold water for 30 seconds.
2. Strain noodles again and set aside.
3. Assembly: In a shallow crock pot or large baking dish, stir together 2 cups of the bchamel sauce, 1 cup of cream, cup cheddar cheese, cup mozzarella cheese, all of the goat cheese and all of the Parmesan cheese; set aside remaining cream and cheese.
4. Warm the crock pot or baking dish over medium heat until the cheese melts and becomes stringy; stir in remaining cheese, cream, and partially cooked macaroni.
5. Top with an even layer of the breadcrumbs.
6. Bake for 6-8 minutes, or until crust is golden brown. Serve warm.
7. Note: Any leftover bechamel sauce can be refrigerated for up to 3 days and incorporated into pasta and au gratin dishes.
See more: Comfort Food, Italian, Pasta, Dinner, Main