GOLD CADILLAC MAC 'N CHEESE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Boil the pasta until al dente and drain well so that you don't have excess cooking water which will dilute the flavor. While the pasta is cooking, preheat the oven to 350 degrees F.
- Melt the butter in a large saucepan over medium heat, and add the onion, cooking until translucent. Add the flour a little at a time to make a roux. Do this gradually because some batches of flour absorb more than others and you may not need as much. Incorporate enough of the chicken broth a little at a time to form a smooth sauce. Simmer for a least 10 minutes to allow the flour to "cook out." Add the heavy cream and Cheddar, then season with salt and white pepper, to taste. Then fold in as much pasta as you need to acquire the right consistency for macaroni and cheese. Transfer to a 3-quart baking dish and sprinkle with crushed crackers. Heat in oven for a few minutes to toast the crackers. Garnish with the reserved whole crackers and serve.
BECHAMEL MAC AND CHEESE
Provided by Robert Irvine : Food Network
Time 25m
Yield 6 portions
Number Of Ingredients 8
Steps:
- Over medium heat in a saucepan, heat the milk with the stock and salt, stirring throughout. Continue to heat the milk mixture over medium heat, and then reduce to low heat once the milk has begun to froth or simmer.
- Next, in a second saucepan, heat the butter until melted. Stir in the flour. Reduce the heat to low and stir until well incorporated. Remove from the heat when it is a pale tan color (a blond roux).
- Once the roux has thickened, slowly stir into the milk mixture to blend. Continue to stir over low heat until well incorporated. Finally, remove from the heat and whisk in the cheeses. Once mixed, add the pasta, again stir well and serve.
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- Bring about 8 -10 cups of water to boil in a large pot on the stove-top, over high heat. Once boiling, add a generous sprinkling of salt to the pot and add the pasta. Cook pasta for 2 minutes less than recommended on the package, or to just al dente. Drain well and rinse with cold water to stop the pasta from cooking further. *While water is boiling and pasta is cooking, you can start your cheese sauce.
- For the cheese sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and continue to whisk and cook for about 2 minutes.
- Very slowly add the milk, a little at a time, whisking constantly. Once all the milk has been added, cook, stirring frequently until the sauce thickens, about 8-10 minutes. (Don't rush this step! The mixture will not get super thick, but you will notice it thicken to the point where it will nicely coat the back of a spoon after 8-10 minutes of cooking and stirring.)
- Remove the saucepan from the heat. Add the crumbled/grated cheese, salt, chili powder and garlic powder. Stir until the cheese is melted and all the ingredients are incorporated, about 3 minutes. (If the cheese isn't melted completely after about 3 minutes, you can put the pan back on low heat and stir until it is melted). Set aside for a minute while you wait for the pasta to cook.
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