macaroni and cheese roux recipe dutch oven

Let rest in the pan 10 mins before serving. Remove from the heat, add pasta and stir in the remaining cheese and top with bread crumbs.īake without the lid for 15-20 minutes until sauce is bubbling around the edges. Add mustard, cayenne, salt and black pepper. Add half the shredded cheeses, whisking until melted and combined. Bring to a boil and then lower heat to a simmer until sauce is thickened, about 6-8 minutes. Slowly pour in milk, whisking to combine. Cook for about 1 minute as mixture starts to bubble and thicken. Add flour and stir until smooth and golden brown. Heat a large Dutch oven over medium heat and melt the remaining butter. Add noodles and cook until al dente (about 2 minutes before they are actually done - they'll cook more in the oven). Set aside.īring a large pot of salted water to a boil. Remove from the heat and stir in parmesan, parsley and a pinch of salt. Cook constantly stirring over medium heat until bread crumbs are golden brown, about 5-7 minutes. We usually half this recipe for our family.Melt half the butter in a skillet over medium heat. Gruyere and white cheddar cheese are usually expensive, so I use sharp, mild and Parmesan cheese. Transfer dish to a wire rack and cool 5 minutes before serving.Ĭook's Note: I use a total of 6 cups of cheese. Bake until browned on top, about 30 minutes. Sprinkle remaining cheese and bread crumbs on top. Stir macaroni into the reserved cheese sauce. Transfer macaroni to a colander, rinse under cold running water and drain well. Remove tilt to swirl butter and coat bottom and slightly up sides. Add macaroni cook 2-3 minutes less than manufacturer's directions until the outside of the pasta is cooked and the inside is underdone. Fill a large saucepan with water bring to a boil.Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, 1 1/2 cups Gruyere or 1 Cup Romano cheese set cheese sauce aside. Continue cooking, whisking constantly, until mixture bubbles and becomes thick. Measure milk and set aside.(the milk shouldn't be as cold as right from the fridge) Melt remaining 6 TB butter in a high-sided skillet over heat.In a small saucepan, over medium heat, melt 2 TB butter. Season every layer of your sauce: the roux, after the milk is added and after the cheese is melted in. Swap rich cream for all or half of the milk in the recipe.

Butter a 3 quart casserole dish set aside. Undercook your pastacook one minute less than the package directions to avoid a mushy mac and cheese. This is a Martha Stewart recipe that I have had for years.Ĩ TB unsalted butter (1 stick), plus more for dishĦ slices good white bread, crusts removed, torn into 1/4 -1/2 inch piecesĢ Cup grated Gruyere cheese or 1 1/4 Cup Pecorino Romano cheese

Macaroni and cheese roux recipe dutch oven