Ina Garten Grown Up Mac and Cheese Recipe
Photo by Andre Baranowski
Serves 6
12 ounces thick-sliced bacon
Kosher salt
Vegetable oil
1 pound small pasta, such as cavatappi or macaroni
1 quart whole milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyère cheese, grated
8 ounces extra-sharp cheddar cheese, grated
6 ounces blue cheese, such as Roquefort, crumbled
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
5 slices white sandwich bread, crusts removed
1/4 cup chopped fresh basil leaves
1. Preheat the oven to 400°. Place bacon in one layer on a sheet pan and bake for 15 to 20 minutes until crisp. Crumble until coarse and set aside. Reduce the oven to 375°. Adjust the baking racks to accommodate 2 sheet pans.
2. Meanwhile, drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to package directions until al dente, usually 6 to 8 minutes. Drain well.
3. Heat the milk in a saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and whisk in the flour. Cook over low heat for 2 minutes, stirring constantly with a whisk. Whisk in the hot milk to form a thick and creamy white sauce and cook, stirring, for about 2 minutes more. Off the heat, add the Gruyère, cheddar, Roquefort, one tablespoon salt, pepper, and nutmeg.
4. Combine the sauce with the cooked pasta and bacon, and stir until thoroughly combined. Place 6 individual gratin dishes on 2 sheet pans and spoon the pasta into them. (You can also use one 3-quart baking dish.)
5. Cube the bread, place it in a food processor fitted with a steel blade, and process until you have coarse crumbs. Melt the remaining 2 tablespoons of butter and add to the crumbs with chopped basil. Pulse the machine just to combine. Sprinkle the bread crumbs over the pasta and bake until the sauce is bubbly and the bread crumbs are golden, about 35 to 40 minutes.
Try Ina's variation on this dish with lobster!
LOBSTER MAC AND CHEESE
Serves 6 to 8
Kosher salt
Vegetable oil
1 pound cavatappi or elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyère cheese, grated (4 cups)
8 ounces extra-sharp cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
1. Preheat the oven to 375 degrees.
2. Drizzle oil into a large pot of boiling salted water. Add pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
3. Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more until thickened and smooth. Off the heat, add the Gruyère, cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
4. Melt the remaining 2 tablespoons of butter, combine them with the fresh breadcrumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
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Ina Garten Grown Up Mac and Cheese Recipe
Source: https://www.housebeautiful.com/lifestyle/recipes-cookbooks/recipes/a1175/ina-garten-mac-and-cheese-recipe/