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Kiddy Mac-n-Cheese

Posted: January 29th, 2012
by jadestatic

This recipe was made with the Recipe Maker to create a customized macaroni and cheese.

Serves/Yields: Serves 6

Created Using: Macaroni and Cheese

all-purpose flour breadcrumbs butter more more

For the Topping

1 small garlic clove, mashed into a paste (optional)

3 Tbs. unsalted butter, melted

2 cups coarse, fresh breadcrumbs, lightly toasted

kosher salt

2 Tbs. finely grated Parmigiano-Reggiano or pecorino (optional)

For the Macaroni

4 Tbs. unsalted butter

1/4 cup all-purpose flour

3-1/2 cups whole milk

5 oz. finely grated Gruyere

5 oz. finely grated sharp Cheddar

1 cup finely grated Parmigiano-Reggiano

1 tsp. dry mustard

kosher salt

1 lb. small or medium pasta shells

1-1/2 cups frozen peas, thawed

1-1/2 cups sliced carrots (cut into 1/4-inch-thick half-moons), steamed

Make the Topping

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano or pecorino (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni

Position a rack in the center of the oven and heat the oven to 350 degrees F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes; the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Gruyere, Cheddar, Parmigiano, and mustard. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the pasta shells and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce, peas and carrots to the pasta and gently stir to combine.

Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350 degrees F until the top is golden, about 15 minutes. Serve immediately.