Simple and perfect, macaroni and cheese is the ultimate comfort food, a classic dish that's reassuring and familiar, yet, with the addition of a bit of truffle oil or salsa, it kicks into high gear with an unexpected burst of flavor. Now, for the first time in one collection, dozens of well-known chefs, including Bobby Flay, Rocco DiSpirito, Charlie Palmer, David Burke, Matthew Kenney, Katy Sparks, and Rick Bayless, share favorite recipes, from both their childhood memories and their award-winning restaurants. Here are recipes for Macaroni with Wisconsin Asi-ago, Baked Four-Cheese Pasta, Penne with Roquefort, Macaroni and Cheese Croquettes, Green Chile Mac and Cheese, and Chunks of Lobster Swimming in Cheesy Macaroni. While the basic concept of pasta and cheese remains the same, each recipe has its own taste and personality, blending and balancing flavor, texture, and presentation for a bold Mac and Cheese experience.
Simple enough for the novice cook yet sophisticated enough to impress the experienced home chef, Macaroni and Cheese is a fun-filled cookbook that will be enjoyed for years to come.
From the Trade Paperback edition.
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|Title of Family & Relationships eBook: Macaroni and Cheese|
|Release Date: 03-25-2009|
|Allowed Countries (hover)|
|Publisher: Random House Publishing Group|
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|Parent title||Macaroni and Cheese|
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Macaroni and Cheese
Ten-Minute Mac and Cheese
Well, maybe eleven — the time depends entirely upon how long the pasta cooks. Start the cheese sauce when you put the water on to boil and it will be ready by the time the pasta is done; then combine the mezzani and sauce and ladle your creamy Mac into deep bowls. Macaroni and Cheese out the box takes longer!
Chef DuFresne, who is a purist when it comes to Mac and Cheese, prepares this minimalist classic at his downtown New York restaurant, 71 Clinton Fresh Food. He doesn’t recommend adding any salt, pepper, or spices, letting the pristine flavor of American cheese carry the dish.
1/2 pound mezzani, or substitute penne or shells
2 cups whole milk
15 slices American cheese, broken into small pieces
5 tsp. of cornstarch
2 tbsp. warm water
1/4 cup toasted bread crumbs
1.Bring 4 quarts of water to a boil over high heat. Add the pasta and cook until al dente, 10 to 13 minutes.
2.Meanwhile, in a large saucepan over medium-high heat, bring the milk to a boil. Whisk in the cheese, lower the heat to medium, and cook until completely melted.
3.In a small bowl or cup, dissolve the cornstarch in the water and whisk it into the milk mixture; raise the heat to medium-high and bring the mixture to a boil, whisking occasionally. Remove from the heat and continue whisking until thickened slightly.
4.When the pasta is cooked, drain it well and pour it into the pot with the sauce, stirring to combine. Divide among three or four serving bowls, sprinkle with the toasted bread crumbs, and serve
Greek (and Organic) Macaroni and Cheese
Makes 4-6 servings
An amazing dish with lively color