Chef Thomas Kellers Mac N Cheese Recipes

CHEF THOMAS KELLER'S MAC N' CHEESE

Steps:

• Melt the 1½ teaspoons of butter in a small non-stick skillet over medium heat. Add the crumbs and sauté, moving the crumbs constantly until they are a rich golden brown. Remove to a bowl and set aside.
• Heat the oil in an All-Clad Copper-Core Windsor Pan over medium-high heat. Add the orzo and stir constantly to toast the orzo for about 2 to 3 minutes or until about half the orzo pieces are lightly browned. Remove the pot from the heat and immediately stir in the onions to incorporate. Steam will rise from the moisture of the onions. Stir until the steam subsides and any liquid from the onions has been absorbed by the orzo.
• Add ¾ cup of the chicken stock and return the pan to the heat. Stir until the stock is almost evaporated and add another ¾ cup of stock and a pinch of salt. The liquid will become thickened and creamy from the starch in the orzo. When the mixture has thickened and you can see the bottom of the pan as a spoon is drawn through the orzo, add the milk. Cook until the milk reduces but the mixture is still creamy. Taste the orzo, it should be cooked but still have a bit of firmness, as when cooking pasta al dente. Do not let it become mushy. If the orzo needs more cooking, add ¼ cup of the remaining stock and continue to cook. When the orzo is done to your liking, remove the pot from the heat.
• Stir in the butter, if desired, the crème fraiche and 1½ cups of cheese. Stir to incorporate. Taste and add more cheese or salt as desired. Check the consistency. If needed add a bit more of the remaining chicken stock to loosen the mixture. Stir in the herbs.
• Spoon the orzo on individual serving plates and sprinkle with the panko crumbs.
• If you are making the orzo ahead of time, pour it into a gratin dish and smooth the top. Cover and refrigerate. When you are ready to cook the gratin, remove it from the refrigerator and let it come to room temperature before reheating.
• Preheat the oven to 325°F. Sprinkle the panko crumbs over the top of the gratin and place in the oven to heat for about 15 minutes, then increase the heat to 400°F. for an additional 10 minutes or until the top is crispy and the orzo is hot.

THOMAS KELLER'S MACARONI GRATIN (GRATI DE MACARONI) RECIPE RECIPE

Steps:

• Mornay sauce: 1. Melt the butter in a large heavy saucepan set on a diffuser over medium heat. 2. Add the onion and a pinch of salt and cook slowly, stirring occasionally, for 2-3 minutes, or until the onion is translucent. 3. Sprinkle in the flour and cook for about 3 minutes, stirring constantly so that the roux doesn't burn or color. 4. Whisking constantly, add the milk and cream and whisk until fully incorporated. 5. Bring to a simmer, whisking, then add the bay leaf, peppercorns, and cloves. 6. Move the pan to one side of the diffuser, away from direct heat to avoid scorching, and bring back to a gentle simmer. Adjust the heat to maintain a gentle simmer and cook, whisking occasionally, reaching into the corners of the pan, for about 30 minutes. (If the sauce does begin to scorch, pour it into a clean pan - don't scrape the bottom of the pan - and continue). 7. Remove the sauce from the heat and season to taste with salt, a grating of nutmeg, and a pinch of white pepper. 8. Strain the sauce, add the cheese, and whisk to melt. 9. Use immediately, or place in a storage container, press a piece of plastic wrap against the surface to keep a skin from forming, and refrigerate for up to a week. 10. If the sauce is too thick after refrigeration, it can be thinned with a little heavy cream. Mac and Cheese 1. Bring a large pot of salted water to a boil. Add the macaroni and cook until tender; drain, rinse under cold water, and drain on paper towels. 2. Meanwhile, put a rack in the top third of the oven and preheat the oven to 400F. 3. Warm the Mornay sauce in a large saucepan over low heat. If the sauce has been refrigerated and seems too thick, thin it with a little additional heavy cream. Remove from the heat and add the macaroni and mushrooms or ham, if using (* I use sauteed smoked bacon). Mix well and season to taste with salt, pepper, and nutmeg. (The mixture may look loose, but the macaroni will continue to absorb sauce and it will thicken as it bakes.) 4. Pour into an 8-cup gratin dish, such as a 9-by-15-inch oval, or into individual gratin or baking dishes. Sprinkle the top with the thyme, cheese, and bread crumbs. 5. Place the gratin dish(es) on a baking sheet in order to catch any sauce that may bubble over, then place in the oven. Turn the heat down to 375F and bake for 15 to 20 minutes, or until the mixture is hot and bubbling around the edges. If the gratin has not browned, turn on the broiler to brown the top.

CHEF JOHN'S MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
• Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
• Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
• Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
• Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.