Mac 'n Cheese Ala the Publick House
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 236.59 ml cheddar cheese
- 236.59 ml mozzarella cheese
- 236.59 ml asiago cheese
- 473.18 ml milk
- 44.37 ml flour
- 73.94-88.74 ml unsalted butter
- 1.23 ml nutmeg (optional)
- salt & pepper, to taste
- 226.79 g cooked pasta (suggestion orrechetti which look like little ears)
directions
- Preheat oven to 400 degrees.
- In a pot, heat 1/2 quart milk.
- Season the milk with salt to taste.
- In a separate pot, slowly melt 3 tbsp unsalted butter.
- Whisk 3 tbsp flour gradually into melted butter to form a paste. Don't add too much flour at once or flour will burn.
- Add hot roux to hot milk and whisk together.
- Add 1-2 tbsp butter.
- Gradually add in cheese.
- Add 1/4 tsp nutmeg (optional).
- Gently fold in cooked pasta.
- Pour mixture into ramekins or casserole dish. Important: Before you put the dish in the oven, place on cookie sheet or other vessel to prevent "unbearable" mess in your oven from boil-over.
- Top with additional cheese if you like.
- Bake in 400 degree oven for 15 minutes.
- Broil briefly (keep an eye on it) for a brown and crispy top.
- *Note: The Béchamel Sauce (Cheese Sauce) will keep 2-3 weeks in the refrigerator.
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RECIPE SUBMITTED BY
dojemi
United States