Page 59 - Yearbook 2019-2020

Chef’s Quarantine Cookbook
Chef’s favorite Mac & Cheese
Ingredients
12 oz. elbow pasta
1⁄4 cup butter
1⁄4 cup vlour
1/8 tsp cayenne pepper
1/8 tsp white pepper
1 1⁄2 tsp dry mustard
3⁄4 pank bread crumbs
1⁄4 tsp garlic powder
2 cups milk
1 cup heavy cream
1 pinch nutmeg
1⁄4 tsp Worcestershire sauce
1⁄2 tsp salt
3 cups shredded sharp cheddar cheese 1⁄4 tsp paprika
1 Tbs. butter
Directions
1. Preheat oven to 400°
2. Cook pasta uncovered in lightly salted boiling water stirring occasionally until pasta is cooked but still firm, about 6 minutes.
3. Melt 1⁄4 cup butter in a large saucepan over medium heat. Stir in flour, cook until flour begins to bubble 3 to 4 minutes. Add mustard,cayenne and white pepper and stir another minute, then whisk in 1 cup of milk until smooth, pour in remaining milk and cream and whisk. Bring the sauce just to a simmer.
4. Stir in nutmeg, Worcestershire sauce and salt, simmer on low heat until thicken, about 5 minutes whisking often. Turn heat off, then slowly add 3 cups of Cheddar cheese, stir until melted. Add cooked pasta to the sauce fold and thoroughly combine.
5. Transfer the macaroni into a prepared casserole dish. Mix bread crumbs with 1 Tbs. melted Butter add paprika and garlic powder. Sprinkle crumbs evenly over top of casserole.
6. Bake in preheated oven until bread crumb topping is golden brown and edges of casserole are bubbling, about 20 -30 minutes
7. I always serve on the side a dish of warm stewed tomatoes.
58