Mac N Cheese Makeover
This recipe utilizes a spiral shaped pasta, two cheeses with contrasting flavor, and the addition of mustard and cayenne to create a unique take on common macaroni and cheese.
Ingredients
- 12 oz pasta cavatappi or other spiral-shaped
- 3 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1 tsp mustard (prepared) dry
- 1/4 tsp cayenne
- 2 cups heavy cream (36-38%)
- 3/4 cups cheddar cheese shredded yellow sharp
- 3/4 cups cheese shredded gruyere
- 1/2 cup panko bread crumbs
- 2 tbsp parsley chopped fresh parsley, chives and/or scallions
- Kosher salt
Instructions
- Bring a pot of salted water to a boil, add the pasta and cook until al dente, about 8 to 10 minutes.
- Melt 1 tablespoon butter in a saucepan over medium heat. Add the flour, mustard and cayenne and stir with a wooden spoon to make a roux. Cook, stirring, until the paste puffs slightly, about 1 minute. Whisk in the cream and 1/2 teaspoon salt and simmer, whisking occasionally, until slightly thickened and creamy, about 5 minutes, maybe more depending on the fat content of the cream. Add the cheddar and jack cheeses and all but 2 tablespoons of the parmesan and whisk until melted; keep warm.
- Combine the panko crumbs, herbs and/or scallions, 1 tablespoon butter and the remaining parmesan in a microwave-safe bowl and microwave until the butter melts, about 1 minute. Toss the mixture to incorporate the butter.
- Drain the pasta, reserving about 1 cup cooking water, and return to the pot. Toss with the remaining 1 tablespoon butter, then stir in the cheese sauce, adding the reserved cooking water if needed.
- Season with salt and pepper. Spread the breadcrumb mixture on top.
Notes
This recipe utilizes a spiral shaped pasta, two cheeses with contrasting flavor, and the addition of mustard and cayenne to create a unique take on common macaroni and cheese.
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