5 T butter
1/4 C (31 g) flour
2 C cold whole milk
2 t salt
1 t pepper
1 t nutmeg
2 t dijon mustard
2 C pumpkin purée - unstrained works well
3/4 C grated Dubliner
3/4 C grated Dubliner
3/4 C grated Jarlsberg
3/4 C grated smoked gouda
3/4 C grated parmesan
3 T butter, melted
1 T olive oil
3/4 C breadcrumbs
4 oz additional grated parmesan
Preheat oven to 350.
Cook macaroni just until no longer crunchy and drain.
In a large saucepan, heat 5 T butter over medium heat.
Swirling regularly, cook 2-3 mins or until butter stops spattering.
Add flour, stirring constantly until smooth, 2-3 mins.
Should not smell of raw flour and color should remain light.
Whisk milk in, 1/2 C at a time.
Heat until sauce simmers and is slightly thicker than cream.
Swirling regularly, cook 2-3 mins or until butter stops spattering.
Add flour, stirring constantly until smooth, 2-3 mins.
Should not smell of raw flour and color should remain light.
Whisk milk in, 1/2 C at a time.
Heat until sauce simmers and is slightly thicker than cream.
Whisk in salt, pepper, nutmeg, dijon, and pumpkin.
Add 3 C cheese stirring constantly until melted.
Combine macaroni with cheese sauce and stir well.
Pour into 2 ungreased 9 x 13 pyrexes.
Separately, combine butter, olive oil, breadcrumbs, and parmesan.
Top mac and cheese with breadcrumbs mixture.
Bake uncovered 25 mins or until golden brown.
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