City Hall Macaroni and Cheese |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 8 |
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From Chef Henry Archer Meer of the Manhatten restaurant, City Hall. Ingredients:
1 lb penne rigate |
2 cups heavy cream |
2 cups whole milk |
1/2 teaspoon cayenne pepper |
1/4 teaspoon freshly grated nutmeg |
2 cups grated american cheese |
1 1/3 cups grated monterey jack cheese |
kosher salt |
fresh ground pepper |
1/2 cup panko breadcrumbs |
2 teaspoons chopped fresh parsley |
2 teaspoons grated parmesan cheese |
Directions:
1. Preheat the oven to 350°; butter a 13x9 inch baking dish.
2. Bring 6 quarts of salted water to boiling; add in the pasta and cook, stirring occasionally, 9-10 minutes or until al dente; drain.
3. In a large saucepan, combine the cream, milk, cayenne, and nutmeg over medium-high heat; reduce by half (the author says about 15 minutes but I don’t know); once the mixture starts to simmer, stir to break the layer of foam so that it will not boil over.
4. Lower heat to medium-low; add in the American and Monterey Jack cheeses; whisk until well blended.
5. Season to taste with salt and pepper.
6. Add the penne to the sauce; stir vigorously (taking care not to break the pasta); this will release starch and help thicken the sauce.
7. Transfer mixture to the baking dish; combine the panko, parsley, and parmesan; sprinkle over the pasta.
8. Bake 15 minutes or until bubbly and golden.
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