London Macaroni And Cheese Food

LONDON MACARONI AND CHEESE

Steps:

• Preheat oven to 350°.
• In a bowl, combine the first 2 ingredients; set aside.
• Bring a large pot of water to a boil over high heat; cook the pasta until al dente, 10-12 minutes; drain and transfer to a mixing bowl.
• In a small saucepan over med-high heat; bring milk to a simmer.
• In a large saucepan over medium heat, melt the butter; when the butter starts to bubble, whisk in the flour; cook, stirring constantly for 5-6 minutes; then remove pan from heat.
• Whisk in the hot milk all at once.
• Add in the cayenne, nutmeg, and salt/pepper to taste.
• Return the mixture to high heat and cook, stirring constantly, until it comes to a boil and thickens (about 2-3 minutes).
• Reduce heat to low; add in 2 cups of the combine cheeses; cook and stir until the cheeses have melted completely.
• Pour the sauce over the pasta and mix lightly.
• Lightly butter a 3 1/2 quart baking dish; sprinkle 1/2 cup combined cheeses over the bottom.
• Cover with 1/3 of the pasta and 1/3 of the remaining cheese.
• Repeat layers twice, ending with a layer of cheese.
• Pour the cream over all and sprinkle with bread crumbs.
• Place casserole dish on the middle shelf of the oven; bake about 30 minutes or until the macaroni is bubbling and the crumbs are golden brown.

BEST EVER MACARONI CHEESE RECIPE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
• Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
• Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
• Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
• Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.

CHEF JOHN'S MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
• Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
• Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
• Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
• Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.