Mac-N-Cheese for Grown-Ups |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This was sent to me in a William Sonoma magazine and it's a nice variation on an old classic that tends to be a more grown up taste (IMHO) It calls for cavatappi pasta (a fancier elbow looking pasta) but I couldn't find it so just used elbow. Has more steps than most mac-n-cheese I've made but I feel it's worth it and hope you do too. Ingredients:
6 tablespoons unsalted butter, 3/4 stick -plus more for greasing |
6 tablespoons all-purpose flour |
1 bay leaf |
4 cups milk |
1 1/4 cups creme fraiche |
1 1/2 teaspoons fleur de sel, pluse more to taste |
3 3/4 cups mozzarella cheese, shredded |
1 3/4 cups cheddar cheese, shreeded |
white pepper, to taste |
1 lb cavatappi pasta, cooked al dente and cooled in ice water and drained |
3/4 cup breadcrumbs |
Directions:
1. Preheat oven to 375.
2. Butter 3-4 quart square baking dish.
3. In 4 quart saucepan over medium heat, melt 6 tablespoons of butter.
4. Stir in flour, cook, stirring, 1 minuted. Add bay leaf.
5. Slowly whisk in milk until smooth.
6. Simmer, whisking occasionally, 14-16 minutes.
7. Discard bay leaf.
8. Whisk in creme fraiche and 1 1/2 teaspoon fleur de sel; bring to simmer.
9. Off heat, stir in 1 1/2 cups each mozzarella and cheedar.
10. Season with Fleur de sel and white pepper.
11. In large bowl, combine pasta and cheese sauce.
12. Stir in 2 cups mozzarella.
13. Transfer to prepared casserole dish.
14. Sprinkle with remaining 1/2 cup mozzarella and cheddar, then with bread crumbs.
15. Bake 30 minutes.
16. Let stand 10 minutes before serving.
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