Fairway Market Macaroni and Cheese |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 8 |
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From Chef Michael O'Neill of Fairway Market, New York City. Ingredients:
2 tablespoons butter (plus extra for the pan) |
1 lb elbow macaroni |
2 tablespoons flour |
3 cups half-and-half |
4 cups shredded wisconsin extra-sharp cheddar cheese |
2 cups shredded french comte cheese |
kosher salt |
fresh ground white pepper |
2 tablespoons plain breadcrumbs |
Directions:
1. Preheat oven to 350°; butter a 13x9 inch baking pan generously.
2. Bring a large pot of salted water to boiling over high heat; cook the macaroni until al dente (8-10 minutes); drain, then transfer to a large bowl.
3. In a large saucepan over medium heat, melt the 2 tablespoons butter; whisk in the flour, mixing well so there are no lumps.
4. Slowly whisk in the half-and-half; increase heat to med-high, and bring the mixture to a boil.
5. Add in the cheeses,lower heat to medium, and whisk well to incorporate.
6. Season with salt and pepper.
7. Add the sauce to the macaroni; mix well to combine.
8. Transfer mixture to the baking pan; sprinkle with bread crumbs.
9. Bake for 20-25 minutes or until bubbly and golden.
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