Mac N Cheese Ala The Publick House Recipes

MAC 'N CHEESE ALA THE PUBLICK HOUSE

Steps:

• Preheat oven to 400 degrees.
• In a pot, heat 1/2 quart milk.
• Season the milk with salt to taste.
• In a separate pot, slowly melt 3 tbsp unsalted butter.
• Whisk 3 tbsp flour gradually into melted butter to form a paste. Don't add too much flour at once or flour will burn.
• Add hot roux to hot milk and whisk together.
• Add 1-2 tbsp butter.
• Gradually add in cheese.
• Add 1/4 tsp nutmeg (optional).
• Gently fold in cooked pasta.
• Pour mixture into ramekins or casserole dish. Important: Before you put the dish in the oven, place on cookie sheet or other vessel to prevent "unbearable" mess in your oven from boil-over.
• Top with additional cheese if you like.
• Bake in 400 degree oven for 15 minutes.
• Broil briefly (keep an eye on it) for a brown and crispy top.
• *Note: The Béchamel Sauce (Cheese Sauce) will keep 2-3 weeks in the refrigerator.

THE BEST BAKED MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1 cup pasta cooking water, then drain the pasta and rinse under cold water.
• Meanwhile, remove the crusts from the bread and cut into 1-inch cubes. Pulse in the food processor until the bread breaks into bean-sized pieces.
• Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the breadcrumbs and cook, stirring, until toasted, 5 to 10 minutes. Remove from the heat and season with salt and pepper.
• Melt 4 tablespoons of the butter in a large saucepan over medium heat. Whisk in the flour, mustard powder and cayenne. Cook, whisking constantly, until smooth and slightly golden, about 2 minutes. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 7 minutes, then remove from heat. Stir in the fontina, Gruyere and all but 1 1/2 cups of the Cheddar until fully melted. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt and pepper.
• Melt the remaining 1 tablespoon butter in a small bowl in the microwave. Brush a 9-by-13-inch glass or ceramic baking dish with the melted butter. Spread the pasta mixture in the prepared dish. Sprinkle the remaining Cheddar evenly over the pasta, then scatter the toasted breadcrumbs on top. Bake until heated through and just bubbling, about 25 minutes. Let rest for 10 minutes before serving.

RACKHOUSE PUB'S BEER-BAKED MAC 'N' CHEESE

Steps:

• In a medium, heavy-bottom pot, melt the butter over medium heat. Whisk in the flour to form a light roux. Slowly whisk in the beer and half and half.
• Add the Brie and cream cheese to the sauce, stirring until the cheeses are melted and incorporated. Stir in the Gorgonzola, cheddar and 1 cup Parmesan cheese.
• Stir in the pasta, taste and adjust the seasonings as desired with salt and pepper (some of the cheese will be salty and the mixture may need only a little salt, if any).
• Pour the mixture into a 13-by-9-inch baking dish. Top the mixture by sprinkling over the remaining Parmesan cheese and panko crumbs. Place the dish in the oven and bake until the sauce is bubbly and the toppings are crisp and golden, about 1 hour. Cool slightly before serving.