London Macaroni and Cheese |
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Prep Time: 30 Minutes Cook Time: 51 Minutes |
Ready In: 81 Minutes Servings: 6 |
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From Mitchel London Foods. Ingredients:
3 cups grated sharp white cheddar cheese |
1 cup fresh grated parmigiano-reggiano cheese |
1 lb ziti pasta (may substitute penne, or short macaroni) |
3 3/4 cups whole milk |
8 tablespoons butter (plus extra for the baking dish) |
6 tablespoons flour |
1/2 teaspoon cayenne pepper |
1 pinch freshly grated nutmeg (small pinch) |
kosher salt |
fresh ground white pepper |
1/2 cup heavy cream |
1/2 cup fresh breadcrumb |
Directions:
1. Preheat oven to 350°.
2. In a bowl, combine the first 2 ingredients; set aside.
3. Bring a large pot of water to a boil over high heat; cook the pasta until al dente, 10-12 minutes; drain and transfer to a mixing bowl.
4. In a small saucepan over med-high heat; bring milk to a simmer.
5. In a large saucepan over medium heat, melt the butter; when the butter starts to bubble, whisk in the flour; cook, stirring constantly for 5-6 minutes; then remove pan from heat.
6. Whisk in the hot milk all at once.
7. Add in the cayenne, nutmeg, and salt/pepper to taste.
8. Return the mixture to high heat and cook, stirring constantly, until it comes to a boil and thickens (about 2-3 minutes).
9. Reduce heat to low; add in 2 cups of the combine cheeses; cook and stir until the cheeses have melted completely.
10. Pour the sauce over the pasta and mix lightly.
11. Lightly butter a 3 1/2 quart baking dish; sprinkle 1/2 cup combined cheeses over the bottom.
12. Cover with 1/3 of the pasta and 1/3 of the remaining cheese.
13. Repeat layers twice, ending with a layer of cheese.
14. Pour the cream over all and sprinkle with bread crumbs.
15. Place casserole dish on the middle shelf of the oven; bake about 30 minutes or until the macaroni is bubbling and the crumbs are golden brown.
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