Baked Mac and Cheese (Michael Symon) |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Ingredients:
3 ounces butter |
1/2 medium onion, chopped |
1 clove garlic, minced |
kosher salt |
3 ounces all-purpose flour |
1 cup chicken stock |
2 cups half-and-half |
6 ounces smoked cheddar, grated |
3 ounces mascarpone |
1 large egg |
1 pound cooked macaroni |
4 ounces panko bread crumbs |
1/4 cup freshly chopped parsley leaves |
Directions:
1. Preheat oven to 350 degrees F.
2. In a medium saucepan, melt butter, add onion and garlic and sweat over medium heat for 3 minutes with a pinch of salt until vegetables are translucent and aromatic. Add flour and stir with wooden spoon until the flour is completely incorporated with the vegetables, cooking for about 2 minutes. Add the chicken stock 1/3 cup at a time, stirring vigorously to ensure no lumps form. Bring to boil and reduce to medium-low heat and simmer for 40 minutes. Remove pan from heat and whisk in the half-and-half, Cheddar, mascarpone, and egg. Toss sauce with macaroni and place in a 2-quart casserole pan. Mix bread crumbs and parsley in a small mixing bowl and sprinkle on top of pasta. Bake at 350 for 15 minutes, or until bread crumbs are golden brown.
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