NEWS

Jun 08, 2021

Mac and Cheese

Mac and Cheese

The versatility of our ovens shines through with a spin on this classic comfort food! Not just your average Mac and Cheese recipe. Make your dish special, as it should be.

Makes 4-6 servings

INGREDIENTS

  • 1 lb Orecchiette or pasta shells
  • 2 T clarified unsalted butter
  • 3/4 C all-purpose flour
  • 2 1/4 – 2 1/2 C non-fat milk
  • 1/4 C grated smoked cheddar cheese
  • 1/4 C grated parmesan
  • 1/2 C grated mozzarella/provolone blend
  • 1 T Searing Seasons (below)
  • 2/3 C bread crumbs
  • 1 t. cinnamon
  • 1/2 t. cayenne

METHOD

Oven at  570-600°F

  • Boil the pasta until it is al Dente. Drain.
  • Heat the butter in a saute pan and add the flour, stirring constantly. Cook the roux just inside the doorway in the raw landing zone until golden brown.
  • Place the milk in a saucepan and heat until hot enough for a skin to begin to form on the top. Pull the saucepan from the oven and leave on the mantle. Pour half of the milk into the roux, stirring constantly. Pour the roux mix into the remaining hot milk in the saucepan and cook for 2 more minutes.
  • Add the cheeses (except the parmesan) along with the Searing Seasonings, cinnamon, and cayenne to the mixture and stir well.
  • Add the pasta and breadcrumbs and stir gently to mix.
  • Pour the mixture into a 9×13” baking dish, sprinkle the Parmesan cheese over the top.
  • Bake in the raw landing zone of the oven close to the door until thoroughly heated throughout the dish (about 20-30 minutes) turning as needed.
  • If the top begins to brown too quickly, cover lightly with foil.

Notes: Play with the cheeses used in this recipe. For a stronger zip, use sharp cheddar instead of the mozzarella provolone blend.

 


Searing Seasonings:

Makes 1 1/4 C.

This is our base-seasoning blend. We use it in just about everything savory. Please throw your table salt away or at least give it to an unsuspecting neighbor who will be non the wiser as to why your food is better.

INGREDIENTS

  • 1 C. Kosher Salt
  • 1/4 C. Black Pepper
  • 1 T. White Pepper, fresh grind

METHOD

  • Combine all of the ingredients together in a dry mixing bowl. Store close at hand so it will be there whenever you think of just using that old saltshaker.

 

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