Mac and Cheese
I've tried some pretty good mac and cheese recipes and so far this is
one of the best. I got the recipe from Saveur magazine issue #83.
One thing I really liked was the elbow macaroni I used. I bought Sipa
brand at a Middle Eastern grocery store I go to once in a while. It's
made with "Durum wheat semolina of first quality. gluten contains."
According to the package. Looks like it's made in France.
One thing I noticed is that it cooked quickly and was not overly
The assembled ingredients and the recipe.
Saute onion, garlic and sprig of thyme. The recipe calls for a sprig
of rosemary also but I didn't have any.
After the wine is added and cooked for 2-3 minutes, the thyme and
garlic are removed. Flour is whisked in and cooked for 1 minute
Milk is slowly whisked in then simmered stirring constantly until
thick and creamy.
Cheese is added slowly, one handful and at a time.
8-9 cup baking pan filled with mac and cheese topped with more cheese
and bread crumbs.
Hot and bubbly out of the oven.
I used 10 ounces of a white aged Irish cheddar and 6 ounces of Gouda.
It was a big hit with my co-workers. I liked it too. :-)
It's creamy but not runny with the cheese sauce.
The white sauce used in this recipe is now my favorite way to make a
white sauce. That in itself was worth learning from this recipe.
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Macaroni and Cheese Saveur
1 lb. tube-shaped pasta such as; rigatoni or penne rigate
2 tablespoons butter
1 medium yellow onion peeled and; coarsely chopped
1 clove garlic; peeled and crushed
1 sprig fresh thyme
1 sprig fresh rosemary
1/4 cup dry white wine
2 tablespoons flour
3 1/2 cups milk
2 tablespoons Dijon mustard
1 lb. aged cheddar cheese grated on; large holes of grater
freshly ground black pepper
1-2 tablespoons coarse dry bread crumbs
Preheat oven to 400°F. Meanwhile cook pasta in a large pot of boiling
salted water over high heat for 5-7 minutes or until not quite cooked
through. Drain, rinse under cold running water, and drain again.
Melt butter in a large saucepan over medium heat. Add onions, garlic,
thyme and rosemary and cook until onions are soft, 8-10 minutes. Add
wine and cook for 2-3 minutes. Remove and discard garlic and herbs.
Whisk in flour and cook, stirring, for 1 minute. Gradually whisk in
milk, then mustard. Reduce heat to maintain a gentle simmer and cook
sauce, stirring constantly, until thick and creamy, about 30 minutes.
Remove pan from heat and stir in 3 cups of cheese, 1 handful at a
time, stirring until completely melted after each addition. Season to
taste with salt and pepper.
Add pasta to sauce and stir until well coated. Transfer macaroni and
cheese to an 8-9 cup baking dish, scatter remaining cheese on top,
then sprinkle with bread crumbs. Bake until crust is golden about 25
Contributor: Saveur issue 83
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"There is no love more sincere than the love of food"
George Bernard Shaw