Macaroni and Cheese

Name: Macaroni and Cheese
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 servings
Ingredients: 1 pound torchio pasta; 4 ounces unsalted butter, plus 4 ounces, softened, for topping; 1/2 cup all-purpose flour; 5 cups milk; 1 1/2 cups finely diced yellow onions; 1 teaspoon paprika; 1/2 teaspoon Creole mustard; 2 bay leaves; 12 ounces medium Cheddar, shredded, plus 1 large pinch for topping; 8 ounces stinky, cow's milk cheese, such as Meadow Creek Grayson; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; Pinch fine dried herbs; 2 cups leftover breadcrumbs

Recipe courtesy of Yardbird Southern Table and Bar

Show: Unique Eats

Episode: Old School

Macaroni and Cheese

0 Reviews

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

1258

Total Fat

73

Saturated Fat

42

Carbohydrates

106

Dietary Fiber

5

Sugar

17

Protein

46

Cholesterol

198

Sodium

1160

Total: 55 min
Active: 35 min

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

1258

Total Fat

73

Saturated Fat

42

Carbohydrates

106

Dietary Fiber

5

Sugar

17

Protein

46

Cholesterol

198

Sodium

1160

Total: 55 min
Active: 35 min

Ingredients

1 pound torchio pasta

4 ounces unsalted butter, plus 4 ounces, softened, for topping

1/2 cup all-purpose flour

5 cups milk

1 1/2 cups finely diced yellow onions

1 teaspoon paprika

1/2 teaspoon Creole mustard

2 bay leaves

12 ounces medium Cheddar, shredded, plus 1 large pinch for topping

8 ounces stinky, cow's milk cheese, such as Meadow Creek Grayson

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Pinch fine dried herbs

2 cups leftover breadcrumbs

Directions

Preheat the oven to 450 degrees F.
Bring 2 gallons of water with 1/4 cup salt to a boil in a large pot. Cook the pasta to al dente, about 8 minutes. Drain and cool immediately in the refrigerator or on a flat cold baking sheet.
Melt 4 ounces of the butter in a separate pot. Whisk in the flour, stirring constantly for about 5 minutes, making sure there are no lumps. Stir in the milk, onions, paprika, mustard and bay leaves and simmer for 10 minutes. Remove the bay leaves and stir in the cheeses in batches, being careful not to break the sauce. Season with the salt and pepper.
Fold the macaroni into the hot cheese and pour into a 9-inch cast-iron casserole dish. Top with a big pinch of Cheddar. Melt the remaining butter in a pan and stir in the breadcrumbs, herbs and some salt and pepper. Scatter the topping over the cheesy mac and bake until lightly brown on top, 12 to 15 minutes. Serve.

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

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Show: Unique Eats

Episode: Old School

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Macaroni and Cheese

Macaroni and Cheese

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