Awesome Mac & Cheese #24 ✅

feastandfarm.com

Curtis Hibbs

note: Preheat oven to 350° (convection)

note: Grease your baking dish

subheading: Over high heat, bring to a boil:

1000g water

10g salt

note: while it is coming to a boil continue with the following...

subheading: Prep and set aside:

1g pepper

2g mustard powder

0.08g cayenne (optional)

subheading: Prep and set aside:

5g AP flour

subheading: Prep and set aside:

36g Kraft Deluxe American (2 slices)

75g Tillamook sharp cheddar slices (3 slices)

15g fresh grated Parmesan Reggiano

subheading: Boil in salted water until al dente:

100g dry pasta

note: drain and set aside

subheading: Over medium heat. make a roux:

30g salted butter

note: AP flour (previously prepped)

subheading: Add:

360g whole milk

note: spices (previously prepped)

note: bring to a boil

subheading: Add Cheese:

note: Reduce heat to low and add (previously prepped) cheese, one at a time

note: Turn off heat

note: Adjust salt and pepper, if needed

subheading: Assemble:

note: Add cooked pasta (previously set aside)

note: Transfer to a greased baking dish

note: Optionally top with some fine grated cheese blend or a little fresh grated parmesan

subheading: Bake:

note: Bake at 350° for 24 min or until until browned and bubbly (can be 20 to 40 min depending on dish shape/size)

Note: Ingredients may have been altered from the original.

Directions at feastandfarm.com

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