1.9 KiB
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🍝 Macaroni & Cheese
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| ⏲️ Total Time |
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| 43 minutes |
🧂 Ingredients
- :glass_of_milk: 6 cups whole milk
- 🧅 1 onion pique
- 🧈 1 stick unsalted butter
- 🌾 113 g all-purpose flour
- 🌰 0.25 tsp nutmeg
- :cheese_wedge: 113 g Parmigiano-Reggiano
- :cheese_wedge: 113 g extra-sharp cheddar
- :cheese_wedge: 113 g Gruyere
- 🧂 2 tsp salt
- 🧂 0.5 tsp pepper
- 🍄 2 oz truffle oil (optional)
- 🍝 1.5 lb elbow macaroni
- 🍞 0.5 cup breadcrumbs
:cooking: Cookware
- 1 saucepan
- 1 casserole dish
📝 Instructions
Step 1
Preheat oven to 375°F.
Step 2
Flavor the whole milk using an onion pique.
Step 3
Prepare béchamel sauce: melt 1 stick unsalted butter in saucepan and stir in all-purpose flour. Cook roux, stirring for 3 minutes, then whisk in whole milk and nutmeg. Bring to a boil, whisking constantly, then simmer for 10 to 15 minutes.
Step 4
Stir in Parmigiano-Reggiano, grated extra-sharp cheddar, Gruyere, 2 tsp salt, and 1/2 tsp pepper until smooth. Make sure the cheese is melted and add the truffle oil (optional). Blend with an immersion blender, if desired. Remove from heat and keep covered.
Step 5
Cook elbow macaroni until al dente. Reserve 1 cup pasta water.
Step 6
Mix together cooked pasta, sauce, and water. Transfer to a casserole dish and sprinkle breadcrumbs and Parmigiano-Reggiano over the top. Bake for 20 to 25 minutes.