Post by chefkel on Mar 3, 2007 15:00:46 GMT -5
Six Cloves Mac and Cheese
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Six Cloves Mac and Cheese
2 c. whole milk
1 can (14 ounces) evaporated milk
6 large cloves garlic, minced (2 packed T.)
1 large bay leaf
4 allspice berries
1/4 t. dried red pepper flakes
1 t. coarse kosher salt
4 1/2 T. unsalted butter
4 1/2 T. flour
2 T. Dijon mustard (or more to taste)
2 c. grated extra sharp white cheddar cheese (or more to taste)
1/4 c. grated parmesan cheese (preferably Parmigiano-Reggiano)
Coarse salt (kosher)
8 ounces corkscrew macaroni
1/2 c. crushed garlic croutons (homemade or purchased)
In a small saucepan over medium heat, combine the whole milk, evaporated milk, garlic, bay leaf, allspice, red pepper flakes and salt. Heat just to a boil and set aside.
Meanwhile in another saucepan, melt butter over medium-low heat, add the flour and whisk for 5 minutes, do not brown. Remove from heat.
Add 1 cup of the hot milk to the flour mixture and whisk into a thick paste. Continue to incorporate the milk, a cup at a time, whisking until smooth after each addition. When all the milk has been added, return the saucepan heat and cook over medium-low heat until somewhat thickened, about 15 minutes. Scrape the bottom frequently to prevent scorching. Turn off heat and add the mustard, cheddar cheese and parmesan cheese. Strain the sauce through a firm sieve, pressing through with a rubber spatula. Taste and adjust seasoning with salt, mustard and more cheese if desired. You can increase the heat with a dash of Tabasco (just a dash? ).
Using plenty salted water, cook the macaroni at a rolling boil until firm, about 5 minutes. Drain and add half the cheese sauce. Turn the mixture into four to six cup 1–cup ramekins. The noodles should be soupy. If not, ladle more sauce over the noodles. (they will absorb a lot of the sauce). The recipe can be made ahead at this point, cool, cover and refrigerate up to two days.
Oven at 350º
Top noodles with crushed croutons and parmesan cheese and place on baking sheet. Bake until hot about 25 minutes. To give a brown and bubbly finish, place ramekins under broiler 4 inches from heat, until the top is golden and bubbly, about 3 minutes.
Serve immediately.
From Everything Tastes Better With Garlic
*OH MY MY MY.. this was OUTSTANDING!*
changes I made: left out the allspice .. & grated some nutmeg instead.
I also left out the Dijon.
this just ruined any and all other Mac & cheeses.. family favorite in our house now!
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Six Cloves Mac and Cheese
2 c. whole milk
1 can (14 ounces) evaporated milk
6 large cloves garlic, minced (2 packed T.)
1 large bay leaf
4 allspice berries
1/4 t. dried red pepper flakes
1 t. coarse kosher salt
4 1/2 T. unsalted butter
4 1/2 T. flour
2 T. Dijon mustard (or more to taste)
2 c. grated extra sharp white cheddar cheese (or more to taste)
1/4 c. grated parmesan cheese (preferably Parmigiano-Reggiano)
Coarse salt (kosher)
8 ounces corkscrew macaroni
1/2 c. crushed garlic croutons (homemade or purchased)
In a small saucepan over medium heat, combine the whole milk, evaporated milk, garlic, bay leaf, allspice, red pepper flakes and salt. Heat just to a boil and set aside.
Meanwhile in another saucepan, melt butter over medium-low heat, add the flour and whisk for 5 minutes, do not brown. Remove from heat.
Add 1 cup of the hot milk to the flour mixture and whisk into a thick paste. Continue to incorporate the milk, a cup at a time, whisking until smooth after each addition. When all the milk has been added, return the saucepan heat and cook over medium-low heat until somewhat thickened, about 15 minutes. Scrape the bottom frequently to prevent scorching. Turn off heat and add the mustard, cheddar cheese and parmesan cheese. Strain the sauce through a firm sieve, pressing through with a rubber spatula. Taste and adjust seasoning with salt, mustard and more cheese if desired. You can increase the heat with a dash of Tabasco (just a dash? ).
Using plenty salted water, cook the macaroni at a rolling boil until firm, about 5 minutes. Drain and add half the cheese sauce. Turn the mixture into four to six cup 1–cup ramekins. The noodles should be soupy. If not, ladle more sauce over the noodles. (they will absorb a lot of the sauce). The recipe can be made ahead at this point, cool, cover and refrigerate up to two days.
Oven at 350º
Top noodles with crushed croutons and parmesan cheese and place on baking sheet. Bake until hot about 25 minutes. To give a brown and bubbly finish, place ramekins under broiler 4 inches from heat, until the top is golden and bubbly, about 3 minutes.
Serve immediately.
From Everything Tastes Better With Garlic
*OH MY MY MY.. this was OUTSTANDING!*
changes I made: left out the allspice .. & grated some nutmeg instead.
I also left out the Dijon.
this just ruined any and all other Mac & cheeses.. family favorite in our house now!
