A classic Mac & Cheese but made with French cheese(s) and Parmesan. Change the cheeses, use a bit less pasta for a creamier, gooier dish, but once you master béchamel you can have comfort food whenever you want. Or need.
#IsolationBaking recipe # 99 My French Mac & Cheese
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#IsolationBaking recipe # 99 My French Mac & Cheese
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INGREDIENTS béchamel
3 ½ tablespoons (50 grams) unsalted butter
3 ½ tablespoons (45 grams) flour
3 cups (about 750 ml) whole milk
½ large or 1 medium onion, chopped
Fresh thyme leaves, chopped, or dried thyme
1 small bay leaf
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INGREDIENTS béchamel
3 ½ tablespoons (50 grams) unsalted butter
3 ½ tablespoons (45 grams) flour
3 cups (about 750 ml) whole milk
½ large or 1 medium onion, chopped
Fresh thyme leaves, chopped, or dried thyme
1 small bay leaf
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½ to 1 teaspoon chipotle chilli powder or cayenne pepper
Dash ground nutmeg
Salt and pepper
INGREDIENTS mac & cheese
Béchamel Sauce
2 – 4 cups grated hard cheeses (Comté, Emmenthal, gruyere, Swiss)
½ cup or so freshly grated Parmesan cheese
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½ to 1 teaspoon chipotle chilli powder or cayenne pepper
Dash ground nutmeg
Salt and pepper
INGREDIENTS mac & cheese
Béchamel Sauce
2 – 4 cups grated hard cheeses (Comté, Emmenthal, gruyere, Swiss)
½ cup or so freshly grated Parmesan cheese
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½ cup or so panko or other crisp breadcrumbs
1 pound (500 grams) dried elbow macaroni or similar
Butter a large, deep baking dish; mine is approximately 12 x 7 x 2 ½ -inches and pyrex.
Cook the pasta according to package directions, drain & place the cooked macaroni
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½ cup or so panko or other crisp breadcrumbs
1 pound (500 grams) dried elbow macaroni or similar
Butter a large, deep baking dish; mine is approximately 12 x 7 x 2 ½ -inches and pyrex.
Cook the pasta according to package directions, drain & place the cooked macaroni
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in a large, heatproof mixing bowl.
Prepare the Béchamel:
Melt the butter in a large saucepan over low heat. Add the chopped onion & cook for several minutes until soft & translucent. Add the flour all at once & stir vigorously to blend; cook for a minute or two.
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in a large, heatproof mixing bowl.
Prepare the Béchamel:
Melt the butter in a large saucepan over low heat. Add the chopped onion & cook for several minutes until soft & translucent. Add the flour all at once & stir vigorously to blend; cook for a minute or two.
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Add the milk a little at a time, whisking after each addition until the mixture thickens & is smooth. Continue whisking in the milk a little at a time until it has all been poured into the saucepan & it is thickened & smooth.
Whisk in a pinch of thyme, the bay leaf,
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Add the milk a little at a time, whisking after each addition until the mixture thickens & is smooth. Continue whisking in the milk a little at a time until it has all been poured into the saucepan & it is thickened & smooth.
Whisk in a pinch of thyme, the bay leaf,
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the chipotle chilli powder & a pinch of nutmeg. Salt & pepper to taste.
Continue cooking, whisking constantly, until thick, about 10 to 15 minutes.
Remove from the heat; prepare the macaroni & cheese while the béchamel is still hot.
Preheat the oven to 350°F (180°C).
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the chipotle chilli powder & a pinch of nutmeg. Salt & pepper to taste.
Continue cooking, whisking constantly, until thick, about 10 to 15 minutes.
Remove from the heat; prepare the macaroni & cheese while the béchamel is still hot.
Preheat the oven to 350°F (180°C).
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Pour the hot béchamel over the cooked pasta, stir until all of the pasta is coated with the sauce.
Toss in all of the grated cheese except for the Parmesan, keeping about ½ cup of the mixed cheeses aside for the top of the casserole.
Taste & adjust seasons according
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Pour the hot béchamel over the cooked pasta, stir until all of the pasta is coated with the sauce.
Toss in all of the grated cheese except for the Parmesan, keeping about ½ cup of the mixed cheeses aside for the top of the casserole.
Taste & adjust seasons according
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to taste.
Pour into the buttered baking dish & spread evenly.
Top with the rest of the grated cheeses, the grated Parmesan & ending with the panko, all evenly distributed & spread to the edges.
Bake in the preheated oven until bubbling @ the top is a golden brown,
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to taste.
Pour into the buttered baking dish & spread evenly.
Top with the rest of the grated cheeses, the grated Parmesan & ending with the panko, all evenly distributed & spread to the edges.
Bake in the preheated oven until bubbling @ the top is a golden brown,
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about 20 to 30 minutes, keeping an eye on the surface of the mac & cheese towards the end. Timing depends upon the oven, the size of the baking dish & how browned you like the crust.
Serve hot & gooey with a bright, tart mixed salad and a bottle of light red white.
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about 20 to 30 minutes, keeping an eye on the surface of the mac & cheese towards the end. Timing depends upon the oven, the size of the baking dish & how browned you like the crust.
Serve hot & gooey with a bright, tart mixed salad and a bottle of light red white.
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Don't forget that I have a free downloadable #IsolationBaking e-cookbook with 90 favorite recipes and I also have a traditional cookbook of 70 great recipes all featuring the orange! Ask for details!
Enjoy. And share. And wear a mask when you go out. Keep your family safe.
Enjoy. And share. And wear a mask when you go out. Keep your family safe.
