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Demented
11-18-2008, 03:32 PM
lb. Dry elbow macaroni, small
1T. Kosher salt
2 Small shallots, minced
2 Green onions, minced
2 Garlic cloves, Minced
C. Brined capers

Bring 2 qt. cold, fresh water to a boil, add salt and pasta. Cook for 6 minutes, then drain.
Put pasta, shallot, onion, garlic and capers in a casserole gently stir to mix.

Sauce

4T. Butter, clarified
4T. Flour, all-purpose or bread
1 Pt. Heavy cream
C. White wine, dry
lb. Sharp cheddar cheese, grated
1t. Kosher salt
1t. White pepper
1t. Nutmeg, fresh grated

Melt butter over medium heat, whisk in four then cook for 3 minutes, stirring constantly to blend and keep from burning.

Add about a quarter of the cream to the roux, whisk until smooth before slowly whisking in the rest of the cream. Add the wine and whisk to incorporate before adding of the cheese. Remove from heat once the sauce is smooth.

Stir seasoning into sauce before combining with macaroni; sprinkle the remaining cheese over top of the casserole and bake for 45 minutes in a 350˚ preheated oven.

Remove from oven, cover with foil and let rest for 15 minutes before serving.