I am always looking for the ultimate Mac & Cheese recipe and came across this one in my latest Fine Cooking magazine. I'd definitely make it again because it was super quick & easy but I would tweak it a bit by adding in some extra old white cheddar either on top or in lieu of part of either the Emmentaler or Gruyere (or in lieu of a bit of both).
Quick Skillet Mac and Cheese
Kosher Salt
12 oz. dried spiral pasta, such as cavatappi, rotini or double elbows
3 Tbs. unsalted butter
3 Tbs. all-purpose flour
2 cups low-fat (2%) milk
4 oz. grated Emmentaler (1 1/4 cups)
4 oz. grated Gruyere (1 1/4 cups)
1 Tbs. Dijon mustard
1 Tbs. Worcestershire sauce
1/2 tsp. dried thyme
Freshly ground black pepper
3 oz. finely grated Parmigiano-Reggiano (3 cups)
Position a rack about 4" from the broiler and heat the broiler on high.
Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook according to package directions until just tender. Drain well and set aside.
Meanwhile, melt the butter in a 12" ovenproof skillet (preferably cast iron) over medium heat. Whisk in the flour and continue whisking until well combined, about 15 seconds. Whisk in the milk and continue to cook, whisking constantly, until the mixture thickens, 1 to 2 minutes.
Add the Emmentaler, Gruyere, mustard, Worcestershire sauce and thyme and whisk until the cheese is melted and the mixture is smooth, 2 minutes. Stir in the pasta to coat with the sauce. Off the heat, season to taste with salt and pepper. Sprinkle the Parmigiano-Reggiano evenly over the pasta.
Broil until the top is browned, 3 to 4 minutes and serve.
*Quick Skillet Mac and Cheese, Bruce Weinstein and Mark Scarbrough, FC #103
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