Post by marlaoh on Apr 29, 2003 5:50:04 GMT -6
MACARONI AND CHEESE WITH GARLIC BREAD CRUMBS, PLAIN AND CHIPOTLE
You can make half of this plain, for kids, and into the other half stir some chipotle chiles for the grown-ups. Any tubular pasta will do, but we like to use cavatappi, a ridged, spiral macaroni that lends the dish a particularly festive air.
Active time: 30 min Start to finish: 1 hr
For bread crumbs
2 tablespoons unsalted butter
2 tablespoons olive oil
2 large garlic cloves, finely chopped
2 cups coarse fresh bread crumbs
2‚ to 3 tablespoons chopped chipotle chiles in adobo
1/2 stick unsalted butter
1/2 cup all-purpose flour
3 cups whole milk
2 cups heavy cream
1 tablespoon dry mustard
1 lb macaroni
2 lb extra-sharp Cheddar (preferably white), grated
Make bread crumbs:
Heat butter and oil in a 10-inch heavy skillet over moderate heat until foam subsides, then cook garlic and bread crumbs, stirring, until crumbs are golden. Transfer to paper towels to drain and season with salt.
Make macaroni:
Preheat oven to 350°F. Chop chipotles.
Melt butter in a 3- to 4-quart saucepan over moderate heat, then add flour and cook, whisking, 1 minute. Gradually whisk in milk, cream, and mustard and simmer, whisking occasionally, 3 minutes.
Cook macaroni in a 6- to 7-quart pot of boiling salted water until just tender. Drain in a colander and transfer to a large bowl. Stir in white sauce, cheese, and salt to taste.
Fill a 1 1/2-quart shallow casserole with half of macaroni mixture. Stir chipotles into remaining macaroni. Spoon into another 1 1/2-quart shallow casserole and sprinkle both with bread crumbs. Bake casseroles in middle of oven 30 minutes, or until bubbly.
• Macaroni and cheese may be made 2 days ahead, put into casseroles, cooled completely, and chilled, covered. Do not add bread crumbs until ready to bake. (Baking may take longer than 30 minutes.)
Serves 8
You can make half of this plain, for kids, and into the other half stir some chipotle chiles for the grown-ups. Any tubular pasta will do, but we like to use cavatappi, a ridged, spiral macaroni that lends the dish a particularly festive air.
Active time: 30 min Start to finish: 1 hr
For bread crumbs
2 tablespoons unsalted butter
2 tablespoons olive oil
2 large garlic cloves, finely chopped
2 cups coarse fresh bread crumbs
2‚ to 3 tablespoons chopped chipotle chiles in adobo
1/2 stick unsalted butter
1/2 cup all-purpose flour
3 cups whole milk
2 cups heavy cream
1 tablespoon dry mustard
1 lb macaroni
2 lb extra-sharp Cheddar (preferably white), grated
Make bread crumbs:
Heat butter and oil in a 10-inch heavy skillet over moderate heat until foam subsides, then cook garlic and bread crumbs, stirring, until crumbs are golden. Transfer to paper towels to drain and season with salt.
Make macaroni:
Preheat oven to 350°F. Chop chipotles.
Melt butter in a 3- to 4-quart saucepan over moderate heat, then add flour and cook, whisking, 1 minute. Gradually whisk in milk, cream, and mustard and simmer, whisking occasionally, 3 minutes.
Cook macaroni in a 6- to 7-quart pot of boiling salted water until just tender. Drain in a colander and transfer to a large bowl. Stir in white sauce, cheese, and salt to taste.
Fill a 1 1/2-quart shallow casserole with half of macaroni mixture. Stir chipotles into remaining macaroni. Spoon into another 1 1/2-quart shallow casserole and sprinkle both with bread crumbs. Bake casseroles in middle of oven 30 minutes, or until bubbly.
• Macaroni and cheese may be made 2 days ahead, put into casseroles, cooled completely, and chilled, covered. Do not add bread crumbs until ready to bake. (Baking may take longer than 30 minutes.)
Serves 8