Thursday, October 21, 2010

Macaroni and Cheese - Updated!

I <3 cheese. 

Macaroni and Cheese

4 C. dried Ruffle Pasta  (my preference - they're so cute and grab onto the cheese so well!  Or Orecchiette, those work well also)
1/4 C. Butter
1/4 C. Flour
2 1/2 C. Milk
2 t. Dry Mustard
1 Egg
1 lb. Cheese (here, 1/2 Cheddar, 1/4 Parmesan, 1/4 Romano)
1 t. Salt
1/2 t. Pepper
2 T. Crushed Red Peppers
1/2 C. Panko Bread Crumbs 

Preheat oven to 350 degrees.  Cook pasta until very firm, still a little undercooked.

In a small bowl, beat egg.

In a large pot, melt butter with flour and whisk over medium-low heat.  Cook mixture for five minutes, whisking constantly to make sure it doesn't burn.  Pour in milk, add mustard, and wisk until smooth.  Cook for five minutes until the sauce thickens and then reduce heat to low.

Take 1/4 C. of sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking the egg.  Pour egg and sauce mixture into cooking sauce, whisking constantly.  Stir until smooth.  Add in cheese and stir to melt.  Salt and pepper to taste.  Pour in drained, cooked macaroni (or ruffles!), and stir to combine.

Pour into baking dish, top with extra cheese, crushed red pepper, and bread crumbs and bake for 25 - 30 minutes until browned on top.  Finish with 5 minutes under the broiler until nice and golden on top.

Without modifications:

1 comment:

  1. Look at all that cheesy goodness!

    And the ruffle pasta is both pretty and textured for optimal cheesification.