Eric Kim reverse-engineered the much-loved StouffergCOs macaroni and
cheese, and for that, we love him forever. ItgCOs so rich and creamy that itgCOs a meal on its own. Whatever you do, dongCOt skip the Velveeta! It has sodium citrate, which prevents the sauce from separating.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Creamy Baked Macaroni & Cheese
Categories: Pasta, Dairy, Cheese, Chilies
Yield: 7 servings
Salt
1 lb Cavatappi or elbow macaroni
1/2 c Unsalted butter
1/2 c A-P flour
6 c Whole milk
1 lb Extra-sharp yellow Cheddar;
- coarse grated
8 oz Velveeta; in pieces
4 oz Pecorino Romano; coarse
- grated
1/2 ts Dry mustard powder
1/4 ts Onion powder
pn Ground cayenne
Fresh ground black pepper
Set oven @ 350+|F/175+|C
Bring a large pot of water to a boil and season
generously with salt. Add the pasta and cook according
to package instructions, stirring occasionally with a
wooden spoon, until just past al dente. Drain and set
aside.
Return the empty pot to the stove (no need to clean it)
and set over medium heat. Melt the butter and simmer,
whisking occasionally, until the butter stops spurting
and quiets down, 2 to 3 minutes. Add the flour and cook,
whisking, until smooth like gravy, about 1 minute.
Whisk in the milk. Raise the heat to high and bring to a
simmer, whisking constantly, then immediately reduce the
heat to low and continue simmering until the sauce
lightly coats the back of a spoon, 2 to 5 minutes. At
this stage, the sauce should be smooth but relatively
loose. Take the pot off the heat.
To the pot, add the Cheddar, Velveeta, Pecorino Romano,
mustard powder, onion powder and cayenne, and season
generously with salt and black pepper. Whisk until the
cheese is melted and smooth like nacho cheese. Add the
drained pasta, breaking up any clumps, and stir until
evenly coated in the cheese sauce. Taste and adjust
seasoning with salt and pepper.
Transfer to a 9" X 13" baking pan or dish and bake until
bubbling at the edges, 15 to 20 minutes. Serve
immediately.
By: Eric Kim
Yield: 6 to 8 servings
RECIPE FROM:
https://cooking.nytimes.com
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