Wolfgang Pucks Baked Macaroni And Cheese Recipes

WOLFGANG PUCK'S GOURMET MACARONI & CHEESE RECIPE - (4.1/5)

Steps:

• 1. Making a roux In a heavy large saucepan over high heat, melt 6 tablespoons of the butter. When it bubbles, gradually sprinkle and whisk in the flour to form a smooth paste. Reduce the heat to medium. Cook, whisking constantly for 1 to 2 minutes, without browning. 2. Completing and enriching the béchamel Whisking continuously, gradually pour the hot milk into the roux. Adjust the heat to maintain a simmer. Season with salt, pepper, and 1/4 teaspoon nutmeg. Briskly whisk the egg yolks into the pan. 3. Making the cheese sauce Whisk in the Cheddar until smooth. Simmer over low heat, whisking often, until the sauce is thick enough to coat a spoon, 15 to 20 minutes. Add and whisk in one-half cup Parmesan. Adjust seasonings to taste, adding more nutmeg if you like. 4. Cooking the macaroni Cook the macaroni in a large pot of boiling salted water until al dente, tender but still slightly chewy. Drain the pasta, reserving 1/2 cup of the cooking water. Rinse the macaroni under cold running water to stop the cooking, and drain again. 5. Combining macaroni and sauce Butter a 10- to 12-cup baking dish. Transfer the macaroni to a large bowl. Add the cheese sauce and stir well to combine, adding some reserved cooking liquid by tablespoonfuls if needed to coat the pasta well. Spread the mixture in the prepared dish. 6. Topping the casserole Position a rack in the center of the oven and preheat to 400 degrees F. Sprinkle the mozzarella evenly over the top of the macaroni mixture. Sprinkle with the remaining Parmesan cheese, then the breadcrumbs. Dot the top with 1 to 2 tablespoons butter. 7. Baking and serving Bake until the pasta is heated through and the topping is crisp and deep golden brown, 30 to 40 minutes. To serve, scoop onto individual plates or into bowls.

BEST EVER MACARONI CHEESE RECIPE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
• Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
• Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
• Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
• Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.