faux foodie


Mark’s Famous Mac
December 11, 2016, 11:16 pm
Filed under: Company, favorites, main course, pasta

Serves 3-42/3 pound elbow macaroni (yield: 4 cups cooked)

1 1/4 cups whole milk 

1 1/4 tablespoons all-purpose flour 

1 1/4 tablespoons unsalted butter       

3 ounces Muenster, shredded 

3 ounces sharp yellow cheddar cheese, shredded 

2 ounces Gruyere, shredded 

1 ounce Pecorino, shredded 

Kosher salt

Freshly ground black pepper

Olive oil

3/4 cup sharp yellow cheddar cheese, shredded

1/4 cup breadcrumbs

 

Directions

1. Preheat the oven to 400 degrees.

2. Bring a pot of salted water to a boil over high heat and cook the pasta until al dente (8–10 minutes). Drain the pasta

and rinse with cold water. Place in a large mixing bowl. Add a touch of olive oil and toss lightly.

3. In a saucepan over medium heat, bring the milk to a boil. Remove from heat.

4. In a medium, heavy-bottomed saucepan over medium-high heat, melt the butter. Reduce the heat to low and

whisk in the flour, cooking for 3-4 minutes. Be careful not to brown the mixture. Slowly add the hot milk, whisking

constantly (this will ensure that there are no lumps).

5. Add all four cheeses. Stir frequently, until the cheese is melted and the sauce is slightly thickened. Taste and

season with salt and pepper.

6. Remove from the heat, stir, pour the mixture over the pasta, and mix thoroughly. Transfer to a baking dish.

7. Combine the shredded cheddar and breadcrumbs. Sprinkle the mixture on top of the macaroni.

8. Bake for approximately 10–15 minutes at 400 degrees.

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