Paris-Brest
Classic Macaroni & Cheese
2014-11-24 22:43:42
Serves 6
Nutrition Facts
Serving Size
403g
Servings
6
Amount Per Serving
Calories 865
Calories from Fat 350
% Daily Value *
Total Fat 40g
61%
Saturated Fat 24g
121%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 115mg
38%
Sodium 701mg
29%
Total Carbohydrates 87g
29%
Dietary Fiber 3g
14%
Sugars 14g
Protein 39g
Vitamin A
28%
Vitamin C
1%
Calcium
89%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 6 slices hearty white bread, torn into chunks
- 5 tablespoons unsalted butter, plus 3 tablespoons cut into 6 pieces and chilled
- 1 lb. elbow macaroni
- Salt
- 6 tablespoons flour
- 1 1/2 teaspoons dry mustard
- 1/4 teaspoon cayenne
- 5 cups milk
- 2 cups Monterey Jack cheese, shredded
- 2 cups sharp cheddar cheese, shredded
Instructions
- Pulse bread and 3 tablespoons chilled butter in food processor to coarse crumbs, about 10 pulses; set aside.
- Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until tender; drain pasta.
- Melt remaining 5 tablespoons butter in now empty pot over medium-high heat. Add flour, mustard, 1 teaspoon salt, and cayenne, and cook, whisking constantly, until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly. Reduce heat to medium and simmer, whisking occasionally, until thickened, about 5 minutes. Off heat, slowly whisk in cheeses until completely melted. Add pasta to sauce and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
- Transfer mixture to 13x9-inch broiler-safe baking dish and sprinkle with bread-crumb mixture. Broil until topping is deep golden brown, 3 to 5 minutes. Let casserole cool for 5 minutes before serving.
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