Hey everyone! So for my latest catering gig on Friday, I decide to whip out the absolute best recipe in my arsenal: my momma's famous macaroni and cheese. Her favorite chef/person in the whole wide world is Ina Garden, aka Barefoot Contessa, and this is an abridged and edited version of her mac & cheese. Enjoy!
Ingredients
2 cups grated Gruyere cheese
Olive Oil to line the pan
1 cup grated Mozzarella cheese
1 cup grated cheddar cheese
1 cup Homemade croutons, or Italian breadcrumbs
1/2 cup flour
1 quart whole milk, or almond milk
Pinch of Salt, Pepper, and Nutmeg to Taste
1 pound macaroni, cavatappi, or shells
2 organic tomatoes, sliced
1 stick unsalted butter
Let's Do The Do!
First, let's boil and salt about four cups of water for the pasta. Also, pour your 1 quart of milk into a separate sauce pan on the stove on medium heat and set aside. When bubbles start coming to surface in the salted water, add your pasta. You want your pasta al-dente, slightly hard still as it still has thirty-minutes in the oven to cook. This pasta takes about 6-8 minutes to be al-dente. Then, drain your pasta, spraying cold water over the pasta to stop the cooking process. In a large pot on the stove, melt your butter, stirring constantly.
Whisk in your flour, for at least 2 minutes. Now, in at least five increments, add in your milk, stirring constantly to maintain the thickness. Once thick and milky, take it off the burner and add your cheese and spices, whisking. Grab your large casserole pan, lined with olive oil, butter, or coconut oil, and drop that macaroni and cheese like its hot. Add your breadcrumbs on top, and line your tomatoes beautifully as the final layer. Place into the oven at 425 degrees, for 30 minutes, or until bubbly and golden brown. Enjoy!
Namaste, Zoe
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First, let's boil and salt about four cups of water for the pasta. Also, pour your 1 quart of milk into a separate sauce pan on the stove on medium heat and set aside. When bubbles start coming to surface in the salted water, add your pasta. You want your pasta al-dente, slightly hard still as it still has thirty-minutes in the oven to cook. This pasta takes about 6-8 minutes to be al-dente. Then, drain your pasta, spraying cold water over the pasta to stop the cooking process. In a large pot on the stove, melt your butter, stirring constantly.