Macaroni and Cheese


 

March may be Nutrition Month, but sometimes it is nice to indulge in comfort food like Macaroni and Cheese. However, this isn't any regular Mac n' Cheese, this is special. Made with creamy bechamel saume and a delicious breadcrumb crust.

This recipe is great for staying warm and happy during the unpredictable March weather.

Ingredients:

Breadcrumb Crust

  • 4 Tbsp butter
  • 1 clove garlic, finely chopped
  • 1 Tbsp chives, chopped
  • 1 Tbsp tarragon, chopped
  • ¼ cup breadcrumbs
  • ¼ cup Parmesan cheese, grated
  • salt, to taste
Bechamel Sauce
  • ½ cup butter
  • ½ 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
  • ½ cup flour
  • 3 cup 35% cream
  • 2 cup homogenized milk
  • ½ cup Cheddar cheese, cubed
  • ½ cup Mozzarella cheese, cubed
  • ½ cup goat cheese, crumbled
  • ¼ cup Parmesan, grated
Pasta & Assembly
  • 2 cup uncooked elbow pasta

Directions:

Breadcrumb Crust

  1. Preheat oven to 450ºF.
  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 béchamel sauce.
Bechamel Sauce
  1. 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 béchamel sauce for 5 minutes, or until sauce thickens and begins to bubble.
  6. Remove from heat.
Pasta & Assembly
  1. 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 béchamel sauce, 1 cup of cream, ¼ cup cheddar cheese, ¼ 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.


Recipe courtest of Foodnetwork.ca

   

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