Mac Cheese Atlas Iowa City Food

MAC & CHEESE - ATLAS, IOWA CITY

Steps:

• Make a bouquet garni using the bay leaves, onion, peppercorns and nutmeg. Place in pot with milk, cream and water. Bring to simmer; cover tightly and remove from heat. Let sit for 30 minutes, then remove the bouquet garni.
• Make a light roux with the butter and flour (mix together and heat until flour has a nutty smell and color is a light brown)
• Slowly stir the roux into the cream mixture. Bring to simmer, stirring often, and cook until sauce consistency; about 25 minutes.
• If needed, grate / shred / crumble all cheeses. Hold 3 ounces of each cheese for later.
• Add 4 ounces of each cheese to sauce and immersion blend until homogenous and all cheese is melted.
• Taste sauce and season as needed with salt & pepper.
• Cook macaroni in salted water to al dente; then shock in cold /ice water to stop the cooking
• Carefully mix the cheese sauce with the cooked noodles, being careful not to break the noodles, and place in a 9 x 12 pan.
• Sprinkle remaining 3 ounces of each cheese on top of the pasta.
• Bake in 350 degree oven for about 20 minutes or until heated through and bubbly.

MAC AND CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
• Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
• Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

GROWN UP MAC AND CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
• Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
• Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
• Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.