Macaroni and Cheese Bake

6 Servings
Macaroni American
Macaroni Cheese Bake Macaroni Cheese Cassarole American

1 Crumb Topping
4 slices of white sandwich bread
4 tablespoons (55 g) melted ter
1/4 cup (35 g) grated mesan cheese
1 Base
5 Tbs. (45 g) -purpose flour
1 lb. (450 g) elbow macaroni
1 3 12-oz. cans (1 L) porated milk
5 oz. (140 g) American cheese
8 oz. (225 g) extra sharp ddar cheese
3 oz. (85 g) Monterey Jack cheese
1/8 tsp. (0.3 g) und nutmeg
1 tsp. (3.3 g) ground tard seed
2 tsp. (12 g) table t
4 Tbs. (55 g) melted ter
1 spoon (5 mL) of hot sauce

Bring four quarts of water to a hard boil. Dissolve at least 1 Tbs. (18 g) table salt into the water and add the macaroni. Once it's ready, ladle out 1/2 cup water to be reserved for the cheese sauce later. Immediately drain the macaroni and rinse it thoroughly in cold water to stop the cooking. Break the sandwich bread into chunks and pulse in a food processor with 4 Tbs. of melted butter and the Parmesan cheese until bread crumbs are formed. Set aside in a bowl for topping the casserole later. Shred the American, Monterey Jack, and cheddar cheeses. Prepare a roux by heating (over medium heat) 4 Tbs. butter until it foams. Then stir in the flour and cook while stirring until light brown (about 1 minute). Slowly add evaporated milk while stirring until all the evaporated milk has been added to the pot and no clumps of roux remain. Stir in the hot sauce, nutmeg, mustard, and salt. Cook the mixture for about 4 more minutes on medium heat. The mixture (a béchamel sauce) should have thickened up. Move the pot off the heat source and stir in the grated cheeses and 1/2 cup reserve water. Keep stirring until the cheese completely melts into the bechamel. Stir in the cooked macaroni so that the sauce completely coats all the pasta. Pour the macaroni and cheese into a 9x13-in. baking pan. Cover the top of the macaroni and cheese with the bread crumb mixture. Bake for 25 minutes (when the edges begin to bubble). Remove from the oven and let the casserole sit for 5 to 10 minutes before cutting into it to serve.


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