Mac and Cheese
Recipe courtesy of Executive Chef Nick Ritchie, Signature Kitchen Suite
Ingredients
1 pound macaroni pasta, or other short shape
4 Tablespoons butter
1 shallot, minced
4 cloves garlic, minced
1/3 cup flour
5 cups half and half, hot
1 teaspoon mustard powder
1 teaspoon paprika powder
¼ teaspoon cayenne pepper
6 ounces grated parmesan cheese
10-12 ounces grated cheese (Swiss, Manchego, cheddar, gruyere etc.)
Salt and ground black pepper to taste
Topping
1 cup panko breadcrumbs
2 Tablespoons butter
2 Tablespoons grated parmesan cheese
1 Tablespoon minced parsley (optional)
Method
- Pre heat oven to Bake 400 degrees F. ***(Transitional Wall Oven-Camera-Auto Cook)
- Make bread topping, melt butter and mix with the panko, parmesan and parsley if using.
- Bring water to a boil in a 6-quart pot. Cook the pasta to package instructions until al dente. Drain pasta, toss with a half teaspoon of olive oil (just so that it does not stick) and reserve.
- Using the same pot over medium heat, melt the butter and cook the shallot and garlic together until soft and fully cooked but not brown. Whisk in the flour and mix until smooth.
- Whisk in the hot half and half and continue to whisk until it reaches a simmer, add spices and season. Maintain a gentle simmer for approximately 10 minutes. Remove from heat and fold in the cheeses and pasta, fold all together to incorporate well and melt all the cheeses.
- Transfer to a 13”x9” baker and top evenly with the panko mixture. Bake for approximately 15-20 minutes or until nicely browned on top and bubbling at the edges.
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