Comfort Diner Macaroni and Cheese |
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Prep Time: 60 Minutes Cook Time: 38 Minutes |
Ready In: 98 Minutes Servings: 6 |
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From Ira Freehof of Comfort Diners in New York City. Ingredients:
4 tablespoons butter, plus |
1 teaspoon butter (and extra for the baking dish) |
1 lb elbow macaroni |
1 tablespoon olive oil |
3 1/2 cups whole milk |
1/4 cup flour |
1 cup lightly packed grated american cheese |
1 cup lightly packed grated italian fontina cheese |
kosher salt |
1/2 teaspoon fresh ground pepper |
2 1/2 teaspoons dijon mustard |
1 cup shredded cheddar cheese |
1/2 cup fresh breadcrumb |
Directions:
1. Preheat the oven to 375 degrees; butter a 9-inch square baking pan.
2. Bring a large pot of water to a boil (over high heat); add macaroni and cook 8-10 minutes or until al dente; drain and rinse with cool water.
3. Place drained macaroni in a large mixing bowl; drizzle with the oil.
4. In a small saucepan over med-high heat, warm the milk.
5. In a large saucepan over med-low heat, melt 4 tablespoons butter; sprinkle in the flour and whisk constantly until the flour is absorbed and the mixture is bubbling gently and is lightly golden (2-3 minutes).
6. Gradually add in the warm milk, whisking constantly.
7. Increase the heat to medium and bring to a simmer, stirring with a wooden spoon until smooth and slightly thickened.
8. Add in the American cheese and fontina; remove pan from the heat.
9. Whisk the mixture until the cheese is almost completely melted, stir in the salt, pepper, and mustard.
10. Pour the sauce over the macaroni; stir to combine.
11. Transfer mixture to the prepared pan.
12. In a small bowl, combine the shredded cheddar and the breadcrumbs; sprinkle evenly over the macaroni.
13. Cut the remaining teaspoon of butter into small bits and dot the casserole.
14. Bake on teh middle rack for 20-25 minutes or until bubbling and a crust begins to form.
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