Mac and Cheese

Name: Mac and Cheese
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 12 servings
Ingredients: 9 tablespoons unsalted butter, softened; 1 yellow onion, finely chopped; Kosher salt; 1 1/2 pounds cavatappi pasta; 1/2 cup all-purpose flour; 6 cups whole milk; 1/4 cup heavy cream; 1 teaspoon dry mustard; 1/4 teaspoon ground nutmeg; Cayenne pepper, to taste; Ground white pepper; 8 ounces freshly grated provolone; 4 ounces freshly grated fontina; 4 ounces freshly grated Gruyere; 4 ounces freshly grated Parmigiano-Reggiano; 17 ounces freshly grated Asiago; 1 pound grated yellow Cheddar; 3/4 cup panko breadcrumbs

Recipe courtesy of Jeff Ruby

Show: Steak Out with Kix Brooks

Episode: Steak Out with Kix Brooks

Mac and Cheese

1 Review

Level: Easy
Yield: 12 servings

Total: 1 hr 10 min
Active: 40 min

Level: Easy
Yield: 12 servings

Total: 1 hr 10 min
Active: 40 min

Ingredients

9 tablespoons unsalted butter, softened

1 yellow onion, finely chopped

Kosher salt

1 1/2 pounds cavatappi pasta

1/2 cup all-purpose flour

6 cups whole milk

1/4 cup heavy cream

1 teaspoon dry mustard

1/4 teaspoon ground nutmeg

Cayenne pepper, to taste

Ground white pepper

8 ounces freshly grated provolone

4 ounces freshly grated fontina

4 ounces freshly grated Gruyere

4 ounces freshly grated Parmigiano-Reggiano

17 ounces freshly grated Asiago

1 pound grated yellow Cheddar

3/4 cup panko breadcrumbs

Directions

Melt 1 tablespoon butter in a large saucepan over medium heat. Add the onions and cook, stirring occasionally, until caramelized, about 30 minutes. Puree in a food processor and set aside.
Bring a pot of salted water to a boil. Cook the pasta to al dente according to the package instructions. Shock in an ice bath, drain and set aside.
Melt the remaining 8 tablespoons butter in a saucepan over medium heat. Add the flour and whisk until smooth. Slowly add the milk to the saucepan and stir until smooth. Add the heavy cream and bring to a boil, reduce the heat and simmer for 5 minutes, stirring often to avoid scorching. Season with the mustard, nutmeg, cayenne, salt and pepper. Add the pureed onion. Add the provolone, fontina, Gruyere, Parmigiano-Reggiano and 8 ounces of the Asiago and whisk until the cheeses are completely melted and the sauce is smooth. Combine the pasta with the sauce and adjust any seasoning if needed.
Preheat the oven to 425 degrees F.
Combine the Cheddar, breadcrumbs and remaining 9 ounces of the Asiago in a medium bowl and mix. Place the pasta in a 9-by-12-inch baking dish and top with the breadcrumb mixture. Bake until the crust is golden brown, 12 to 15 minutes. Let rest for 5 minutes before serving.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Jeff Ruby, Louisville, KY

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Show: Steak Out with Kix Brooks

Episode: Steak Out with Kix Brooks

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beco003

We’ve had the pleasure of dining at Jeff Ruby’s and enjoying their mac and cheese dish. We hosted this holiday season and were excited to try this recipe. This is quite the meal with the number of cheeses and the caramelized onions seemed daunting, but we followed all the ingredients and steps and it didn’t disappoint! Very rich meal and does make a huge batch. I ended up dividing the portion into half, using only 1lb box of pasta with half of the cheese sauce and saving the remaining for another day. It’s a great dish to serve for a large crowd and special occasions.

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Mac and Cheese

Mac and Cheese

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