Grant Achatzs Mac And Cheese Recipes

Steps:

• Preheat the oven to 350°F
• Butter a 9-by-13-by-2-inch baking dish.
• In a large saucepan, melt the butter.
• Add the bacon and cook over moderate heat until crisp, about 7 minutes.
• With a slotted spoon, transfer the bacon to a paper toweled plate.
• Add the onion and bay leaves to the saucepan and cook over moderate heat, stirring occasionally, until the onion is softened, about 5 minutes.
• Add the paprika, oregano, garlic and cayenne and cook, stirring, until fragrant, about 3 minutes.
• Stir in the flour until blended.
• Gradually whisk in the milk until the sauce is smooth.
• Bring to a boil over high heat, whisking constantly, and cook until thickened.
• Reduce the heat to low and simmer the sauce gently for 30 minutes, whisking frequently.
• Discard the bay leaves.
• Meanwhile, bring a large pot of salted water to a boil.
• Add the macaroni or penne and boil until pliable but undercooked, about 4 minutes.
• Drain the pasta and return it to the pot.
• Stir 4 cups of the cheddar into the hot sauce, add the bacon and season with salt, black pepper(as needed) and a pinch of crushed red pepper(as needed).
• Add the sauce to the pasta and mix well.
• Spread the mac and cheese in the prepared baking dish and scatter the remaining 1 cup of cheddar on top.
• Bake for about 30 minutes, until golden brown and bubbling.
• Let stand for 10 minutes before serving with a baby spinach salad w/a vinaigrette dressing, crusty rustic bread and a Brunello di Montalcino from southern Tuscany.
• **The assembled mac and cheese can be refrigerated overnight. Bring to room temperature before baking.

Steps:

• Preheat the oven to 375 degrees F.
• Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
• Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
• Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Steps:

• Cook macaroni according to the package directions. Drain.
• In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
• Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Steps:

• Preheat oven to 350 degrees F.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Melt the butter in the bottom of an oven-proof fry pan. Add the flour and stir over heat until just beginning to brown - don't let it get too brown. Take it off the heat and stir in about 1 cup of milk until the butter and flour mixture is fully incorporated. Put it back on the heat and simmer until just beginning to thicken, about 5 minutes. Add the rest of the milk; stir to fully incorporate.
• Add all of the cheeses and stir to melt. Once melted, add the cooked macaroni. Stir to mix.
• Cover the top of the mac and cheese with panko crumbs and place the pan in the oven. Bake for about 20 minutes, or until it is bubbling and the bread crumbs are slightly browned.

Steps:

• Preheat the oven to 350 degrees.
• Butter a 9X13" baking dish. In a large saucepan, melt the butter. Add the bacon and cook over moderate heat until crisp, about 7 minutes. With a slotted spoon, transfer the bacon to a plate.
• Add the onion and bay leaves to the saucepan and cook over moderate heat, stirring occasionally, until the onion is softened, about 5 minutes. Add the paprika and cayenne and cook, stirring, until fragrant. Stir in the flour until blended. Gradually whisk in the milk until the sauce is smooth. Bring to a boil over high heat, whisking constantly, and cook until thickened. Reduce the heat to low and simmer the sauce gently for 30 minutes, whisking frequently. Discard the bay leaves.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the macaroni and boil over high heat. Add the macaroni and boil about 4 minutes. Drain the macaroni and return it to the pot.
• Stir 4 cups of the cheddar into the hot sauce; add the bacon and season with salt. Add the sauce to the macaroni and mix well. Spread the mac and cheese in the baking dish and scatter the remaining 1 cup of cheddar on top.
• Bake for about 30 minutes until golden brown. Let stand for 10 minutes before serving.
• The assembled mac and cheese can be refrigerated overnight. Bring to room temperature before baking.