After searching and searching I finally have found the most amazing mac & cheese recipe ever. I wish I discovered it when my mom was still with us, because she would have thought it was simply divine.
It's from the Balthazar cookbook, one of my favorite places to eat in NYC.
{I'll link where you can get it, it has some seriously DELISH recipes}
What you will need:
4 ounces lightly smoked thick slab bacon, cut into 1/4-inch dice
5 cups whole milk
1/4 cup unsalted butter
1/2 cup all-purpose flour
1 cup grated parmesan cheese
3 cups grated gruyere cheese
1 1/2 teaspoons salt
1/2 teaspoon fresh ground white pepper
1
Preheat the oven to 400°F (200°C).
2
Cook the macaroni according to the directions on the box. Drain, toss
with a little butter and set aside in a large mixing bowl.
3
Add the bacon to a small skillet and sauté over medium heat until brown
but not crisp, about 10 minutes. Drain on paper towels and add to the
cooked macaroni.
4
In a medium saucepan, bring the milk just to a foamy boil, then reduce
the heat to very low to keep warm.
5
In another saucepan, melt the butter over medium heat. When the foam
subsides, remove from the heat. Whisk in the flour and continue stirring
until a smooth, pale roux has formed. Return the saucepan to medium
heat and, while still whisking steadily, begin ladling the hot milk into
the roux, 1 cup at a time, completely incorporating each cup before
adding the next. After all the milk has been added, continue to whisk
until the sauce thickens and bubbles gently, about 2 minutes. Add the
Parmesan, 2 cups of the Gruyère, and the salt and pepper, and stir until
the cheese has completely melted.
6
Pour the sauce over the macaroni, mix thoroughly, and pour into a
buttered 10 X 14-inch gratin dish. Bake in the oven for 12 minutes.
Remove, sprinkle the remaining cup of Gruyère over tire top, and
continue baking for an additional 10 minutes, until the top is golden
and crunchy.
Get the cookbook here!
Get the cookbook here!
bon appetit!
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