Alex Guarnaschelli Mac And Cheese Balls Recipe

Macaroni and Cheese Alex Guarnaschelli Iron Chef and Food …

WebPreheat the oven to 350F. Make the sauce:In the same pot, bring the cream and the reserved cooking liquid to a simmer. Whisk in the mustard, Stir in 3 cups of the Gruyère. …

1. In a large pot, bring 4 quarts of water to a rolling boil over medium heat. Add enough salt to make it taste like seawater (I like to add about 4 tablespoons). Then add the macaroni and use a wooden spoon to stir it, making sure that the macaroni does not stick to the bottom of the pot as it cooks. Cook until the macaroni is still quite firm, generally 6 to 8 minutes (or a few minutes shy of al dente according to the package’s instructions). Reserve 1 cup of the pasta water and drain the macaroni in a colander.Preheat the oven to 350°F.MAKE THE SAUCE: In the same pot you used to cook the macaroni, bring the cream and the reserved pasta water to a simmer over medium heat. Whisk in the mustard and then stir in 3 cups of the Gruyère. Season with salt and pepper. Simmer gently, stirring constantly, until the cheese is melted and integrated with the cream. Add ½ cup of the Parmesan and the cheddar, and stir until smooth. Add the Worcestershire and Tabasco and the garlic, and stir to blend.
2. Add the macaroni to the cheese sauce and stir gently to blend. Remove the pot from the heat and set it aside so the macaroni absorbs the flavor of the sauce, 5 to 10 minutes. Taste. If it needs more cheesy flavor, add the remaining ½ cup Gruyère.
3. In a medium bowl, mix the butter and the toasted bread crumbs. Season with salt and the remaining ½ cup Parmesan. Transfer the macaroni to a baking dish and top it with an even layer of the bread-crumb mixture. Bake the macaroni and cheese until it is hot and bubbling, 10 to 15 minutes. Remove from the oven, let rest for a few minutes, and serve.

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