While Wolfgang Puck makes his creamy macaroni and cheese with parmesan cheese and mozzarella, explore your options with the following different cheeses:
- Fontina
- Sharp cheddar cheese
- Monterey jack
- Pepper jack cheese
- Swiss
| 75g Butter | |
| 30g Flour | |
| 950g Milk | |
| 2 Egg Yolks | |
| 2 TL Salt | |
| 1/2 TL nutmeg | |
| 1 package (500g) elbow pasta, cooked | |
| 225g White Cheddar | |
| 100g Mozzarella | |
| 475g Bechamel | |
| 1/2 Cup Breadcrumbs | |
| 30g Butter |
While Wolfgang Puck makes his creamy macaroni and cheese with parmesan cheese and mozzarella, explore your options with the following different cheeses:
| 1. | ** To make the béchamel: ** |
| 2. | In a medium saucepot over medium heat, warm the butter until melted. Gradually add the flour and stir until smooth. |
| 3. | Cook the mixture for 2–3 minutes, keeping a close eye on it to avoid unwanted burning. In a separate saucepot, heat the milk until it is just about to boil. Add the hot milk to the butter mixture, 1⁄2 cup at a time, constantly whisking. Cook 12 minutes, stirring constantly. Turn heat off. Slowly add 1 egg yolk at a time. Season with salt and nutmeg. |
| 4. | ** To assemble the macaroni and cheese: ** |
| 5. | Preheat oven to 260°C. |
| 6. | Start with the cooked elbow macaroni. In a large bowl, slowly add the béchamel to coat the macaroni. (Add slowly and with care; the macaroni should not “swim” in the béchamel.) Add in the cheddar cheese and mozzarella, thoroughly coating the macaroni. Season to taste with salt and pepper. |
| 7. | Next, put the macaroni and cheese in a medium cast iron skillet. Sprinkle with breadcrumbs and place cubed butter on top. Keep the skillet in the oven until the breadcrumbs are golden brown, 8–12 minutes. |
| 8. |
Leave a Reply