Wolfgang Pucks Gourmet Macaroni Cheese Recipe 415
WOLFGANG PUCK'S GOURMET MACARONI & CHEESE RECIPE - (4.1/5)
Provided by gilligan1963
Number Of Ingredients 12
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.
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- 1. In a medium saucepot over medium heat, warm the butter until melted. Gradually add the flour and stir until smooth. 2. Cook the mixture for 2–3 minutes, keeping a close eye on it to avoid unwanted burning. In a separate saucepot, heat the milk until it is just about to boil. Add the hot milk to the butter mixture, 1⁄2 cup at a time, constantly whisking. Cook 12 minutes, stirring constantly. Turn heat off. Slowly add 1 egg yolk at a time. Season with salt and nutmeg.
- 1. Preheat oven to 500°F. 2. Start with the cooked elbow macaroni. In a large bowl, slowly add the béchamel to coat the macaroni. (Add slowly and with care; the macaroni should not “swim” in the béchamel.) Add in the cheddar cheese and mozzarella, thoroughly coating the macaroni. Season to taste with salt and pepper. 3. Next, put the macaroni and cheese in a medium cast iron skillet. Sprinkle with breadcrumbs and place cubed butter on top. Keep the skillet in the oven until the breadcrumbs are golden brown, 8–12 minutes.
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