MICHAEL JORDON'S MACARONI & CHEESE
Make and share this Michael Jordon's Macaroni & Cheese recipe from Food.com.
Provided by Jellyqueen
Categories Cheese
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- Cook macaroni according to package directions.
- Drain, rinse with cold water and set aside. Blond roux: Melt 1 stick of butter in small saucepan.
- Add 3/4 cup of flour.
- Blend well.
- Cook while stirring constantly, about 3-5 minutes, until flour and butter are well blended and start to dry slightly.
- Reserve for cheese sauce. Cheese sauce: In a large sauce pan, bring milk to simmer over medium heat. Whisk in 1/2 cup of the roux.
- Continue to whisk over heat until smooth and sauce begins to thicken, about 10 minutes.
- Saute diced onion in oil over medium heat until soft. Add onion to roux.
- Next add Worcestershire sauce, Dijon mustard, salt and pepper.
- Whisk to incorporate all ingredients.
- Begin to add cheddar cheese, gradually, in small amounts.
- Whisk constantly to help dissolve. Add remaining cheddar, the Gorgonzola and 3/4 cup of Parmesan.
- Whisk until smooth.
- Mix cheese sauce with cooked macaroni.
- Place in a large buttered oven-proof dish.
- Top with bread crumbs and remaining 1 cup of Parmesan cheese. Bake for about 10 minutes or until hot. To brown, place under the broiler until top is evenly browned; watch carefully.
- Note: The recipe says "8 servings", however it seems more like twelve or more.
Nutrition Facts : Calories 978.3, Fat 55, SaturatedFat 33, Cholesterol 157, Sodium 1720.8, Carbohydrate 74.8, Fiber 3.4, Sugar 4.2, Protein 45.7
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- In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
- Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
- Meanwhile, preheat the oven to 350°. Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
- Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes. Stir in the mustard, Worcestershire sauce, salt and pepper. Add the Cheddar, Gorgonzola and 3/4 cup of the Parmesan and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
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