https://www.copymethat.com/r/8C3VEGskZ/drutherss-famous-mac-n-cheese/
2492261
tFHGCAQ
8C3VEGskZ
2024-10-06 12:11:35
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Ingredients
- subheading: Béchamel:
- 1 quart milk
- ¼ teaspoon worcestershire sauce
- dash Tabasco
- 2 pinches salt
- pinch white pepper
- 1 whole peeled shallot
- 1 clove peeled garlic
- 1 clove
- 1 bay leaf
- 1 sprig thyme
- Bring milk, worcestershire, tabasco, salt, white pepper, shallot, garlic, clove, bay and thyme to simmer on medium heat stir occasionally to avoid burning
- subheading: Roux:
- 5 ½ Tablespoons butter
- 4 Tablespoons flour
- While milk is coming to simmer in separate small pan melt butter on medium heat
- When butter is melted slowly whisk in flour on low heat
- Cook butter in flour on low heat until lightly browned
- When milk comes to simmer remove and discard of shallot, garlic, bay and clove
- Bring milk to slow rolling boil
- Slowly add roux to béchamel while whisking lower heat to medium and bring to low simmer while stirring.
- Turn off heat
- subheading: Slowly add while stirring to make cheese sauce:
- 1 cup grated parm
- 1 cup sharp cheddar
- ½ cup havarti
- ½ cup blue cheese
- ½ cup american cheese
- ¼ cup smoked mozzarella
- ¼ cup gouda
- subheading: In separate pot:
- Bring liberally salted water to cook pasta to boil (12 cups water/½ cup salt)
- Cook 8 cups dry pasta(druthers uses medium shells) until al dente
- Strain pasta and add to cheese sauce
- 8 slices cheddar
- Pour half of pasta and cheese sauce mixture into baking pan or skillet(this recipe will fill a 12 inch skillet)
- Layer 4 slices of cheddar and then add remaining pasta and cheese mixture
- Layer remaining 4 slices of cheddar on top of the pasta
- 1 cup panko bread crumbs
- ½ cup chips(chopped in food processor)
Steps
Directions at wnyt.com
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