| Down-Home Macaroni and Cheese |
From "DIY Cooking"
episode COK-114F |
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Down-Home Macaroni and Cheese
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Recipe courtesy Michael Lomonaco, 1998, all rights reserved. Ingredients: 6 qts. water
1 Tbs. salt
1 lb. bow-tie pasta
4 Tbs. unsalted butter
4 Tbs. all-purpose flour
2 cups hot whole milk
1 tsp. salt
1 tsp. ground white pepper
1 Tbs. Dijon mustard
1/2 tsp. cayenne pepper
1 cup grated Colby or Jack
1 cup grated extra-sharp Cheddar
1/4 cup grated Parmesan
1/2 cup breadcrumbs Preparation: Preheat oven to 350 degrees. Bring water to a boil. Add salt and return to a boil before adding bow-tie pasta. Cook pasta according to package directions, about 10 to 12 minutes. While pasta is cooking, heat unsalted butter over medium heat in a saucepan until it begins to bubble. Do not let it brown. Whisk in all-purpose flour to create a roux for the white-sauce base. Cook the flour and butter, over low heat, for 5 to 7 minutes, then add hot whole milk in a steady stream. Cook the white sauce for 10 minutes. Add salt, ground white pepper, Dijon mustard, cayenne pepper, grated Colby or Jack cheese and grated extra-sharp Cheddar cheese; cook for 2 minutes over low heat. Drain the pasta and place in a casserole dish large enough to hold the pasta and all of the sauce. Pour the cheese sauce over the top. Sprinkle breadcrumbs and grated Parmesan over the top and bake for 15 minutes, or until the top is well browned and crusty. Servings: 4 to 6 Web site resources for Cheese: Cheese Fondue from Food TV.com Mama's Mac and Cheese from Food TV.com Sauteed Mozzarella alla Caprese from Food TV.com Vegetable Cream Cheese from Food TV.com Strawberry Cream Cheese from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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