Hell's Kitchen Macaroni and Cheese
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 29-33 min @ 350° |
| Source | Damn Good Food (pg 131) |
| Yield / serves | ~4 servings |
| Rating | (unrated) |
Ingredients
- 2 T kosher salt
- 1/2 c unsalted butter, divided
- 1 lb penne pasta
- 5 T all-purpose flour
- 1 1/2 t dry mustard
- 1/4 t cayenne
- 1/4 t garlic powder
- 2 c rich chicken broth
- 1 c whole milk
- 1 c heavy cream
- 1 c shredded fontina cheese (4 oz)
- 1 c shredded Vermont white cheddar cheese (4 oz)
- 1 c shredded Swiss cheese (4 oz)
- 1/2 c shredded sharp Cheddar cheese (2 oz)
- 1/2 c crumbled Maytag blue cheese (2 oz)
- 1 c seasoned bread crumbs
Preparation
Preheat oven to 350°.
Heat 7 quarts of water with the salt and 2 tablespoons of the butter in a large pot to a rolling boil. Add pasta, cook for 2 minutes, and remove the pot from the heat. Cover with a lid or a kitchen towel, and let rest 6 minutes. Remove the cover, and drain the pasta in a colander.
Melt 6 tablespoons of the butter in a large saucepan over medium-high heat. Add flour, dry mustard, cayenne, and garlic powder, and whisk vigorously with a wire whip until flour mixture begins to bubble. Slowly add chicken broth, milk, and cream. Cook and whisk continually about 5 minutes, or until sauce begins to thicken. Add all cheeses, and whisk continually until completely incorporated and sauce thickens. Remove cheese sauce from heat.
Butter 4 ovenproof ramekins or 1 large baking dish. Divide pasta among the ramekins, or pour into the baking dish. Pour sauce evenly over the pasta, and sprinkle with bread crumbs. Place the ramekins or baking dish on the center rack of the oven, and bake 29 to 33 minutes, or until top(s) have just begun to brown.
