macaroni & cheese
for breadcrumbs
3 slices white sandwich bread, crusts removed
1 tablespoons unsalted butter, melted
for pasta
Coarse salt
4 ounces dried elbow macaroni
for sauce and cheese topping
1-1/2 tbsp unsalted butter, plus more for baking dishes
1/8 c finely diced yellow onion
1/8 c all-purpose flour
1-1/2 c whole milk
1 oz Italian fontina cheese, grated (1/4 cup)
1-1/2 oz Gruyere cheese, grated (1/2 cup), 1/6 cup reserved for topping
3 oz extra-sharp white-cheddar cheese, grated (1c), 1/6 c reserved for topping
1 oz Parmigiano-Reggiano cheese, grated (1/2c), 1/4 c reserved for topping
Coarse salt and freshly ground black pepper
pinch of cayenne pepper
pinch of freshly grated nutmeg
for slow-roasted tomatoes
3 small tomatoes, sliced crosswise into 1/4-inch-thick rounds
1 tbsp extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 tsp fresh thyme, leaves
1. Heat oven to 375. Cook past 2-3 minutes less than instructions on package (the inside should be underdone), rinse under cold water and drain.
2. Bread crumbs: Tear bread into large pieces and pulse in a food processor to form very large crumbs. Add melted butter in a bowl and toss evenly to coat.
3. Butter four 6-oz shallow baking dishes or one quart baking dish.
4. Cheese sauce: Melt butter in a 2-quart pot over medium heat, add onion. Cook, stirring occasionally, until translucent (about 5 min). Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning (about 45 sec). Add milk and whisk to mix. Bring to a simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot to prevent scorching), until thickened (about 4 min). Add fontina, 2/3c Gruyere, 1/2+1/3 c cheddar and 1/4 cup Parmigianno-Reggiano, stirring until completely melted and smooth. Season with S&P, add cayenne and nutmeg, and stir to mix.
5. Add pasta to sauce and mix thoroughly. Pour into baking dishes and sprinkle evenly with the reserved cheese then the bread crumbs. Top with roasted tomato slices and thyme.
6. Tomatoes: Place tomato slices on rimmed baking sheets in a single layer. Drizzle with olive oil; season with S&P and sprinkle with thyme leaves. Roast until softened and browned in spots (about 20 min).
7. Place dishes on a parchment-lined baking sheet and bake until bubbling and cheese is golden (25-30 min). Let cool 5 min.
(serves 4 because it's always more fun when there's enough to share or have seconds)
3 slices white sandwich bread, crusts removed
1 tablespoons unsalted butter, melted
for pasta
Coarse salt
4 ounces dried elbow macaroni
for sauce and cheese topping
1-1/2 tbsp unsalted butter, plus more for baking dishes
1/8 c finely diced yellow onion
1/8 c all-purpose flour
1-1/2 c whole milk
1 oz Italian fontina cheese, grated (1/4 cup)
1-1/2 oz Gruyere cheese, grated (1/2 cup), 1/6 cup reserved for topping
3 oz extra-sharp white-cheddar cheese, grated (1c), 1/6 c reserved for topping
1 oz Parmigiano-Reggiano cheese, grated (1/2c), 1/4 c reserved for topping
Coarse salt and freshly ground black pepper
pinch of cayenne pepper
pinch of freshly grated nutmeg
for slow-roasted tomatoes
3 small tomatoes, sliced crosswise into 1/4-inch-thick rounds
1 tbsp extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 tsp fresh thyme, leaves
1. Heat oven to 375. Cook past 2-3 minutes less than instructions on package (the inside should be underdone), rinse under cold water and drain.
2. Bread crumbs: Tear bread into large pieces and pulse in a food processor to form very large crumbs. Add melted butter in a bowl and toss evenly to coat.
3. Butter four 6-oz shallow baking dishes or one quart baking dish.
4. Cheese sauce: Melt butter in a 2-quart pot over medium heat, add onion. Cook, stirring occasionally, until translucent (about 5 min). Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning (about 45 sec). Add milk and whisk to mix. Bring to a simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot to prevent scorching), until thickened (about 4 min). Add fontina, 2/3c Gruyere, 1/2+1/3 c cheddar and 1/4 cup Parmigianno-Reggiano, stirring until completely melted and smooth. Season with S&P, add cayenne and nutmeg, and stir to mix.
5. Add pasta to sauce and mix thoroughly. Pour into baking dishes and sprinkle evenly with the reserved cheese then the bread crumbs. Top with roasted tomato slices and thyme.
6. Tomatoes: Place tomato slices on rimmed baking sheets in a single layer. Drizzle with olive oil; season with S&P and sprinkle with thyme leaves. Roast until softened and browned in spots (about 20 min).
7. Place dishes on a parchment-lined baking sheet and bake until bubbling and cheese is golden (25-30 min). Let cool 5 min.
(serves 4 because it's always more fun when there's enough to share or have seconds)
l i v e e x u b e r a n t l y™
image by natalie @ calliope | words via middlechildcomplex | photo & recipe by Martha Stewart
No comments:
Post a Comment