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Anthony Bourdain's Macaroni and Cheese
Ingredients
1 pound dry elbow macaroni (454 g)
5 tablespoons unsalted butter (71 g)
5 tablespoons all-purpose flour (39 g)
4 1/2 cups whole milk (1,080 g)
2 teaspoons mustard powder (4 g)
1 teaspoon ground cayenne pepper (4 g)
1 teaspoon Worcestershire sauce (5 g)
8 ounces Parmigiano-Reggiano cheese, grated (227 g)
4 ounces Gruyère cheese, grated (113 g)
5 ounces sharp cheddar cheese, grated (142 g)
3 ounces fresh mozzarella cheese, cubed (85 g)
4 ounces cooked and thinly sliced ham, julienned, optional (113 g)
2 teaspoons salt, or more to taste (12 g)
Freshly ground white pepper to taste, optional
Instructions
Preheat the oven to 375°F (190°C).
In a large, heavy-bottomed pot, bring salted water to a boil and add the elbow macaroni. Cook according to the package instructions until just al dente, then drain and set aside.
Have both a whisk and a wooden spoon nearby, along with something to rest them on. You will switch between the two utensils as you first make a roux and then build it into a béchamel.
In the still-hot macaroni pot, heat the butter over medium-high heat until it foams and subsides. Whisk in the flour, then switch to a wooden spoon and stir steadily over medium-high heat until the mixture turns a nutty golden brown, about 2 minutes. Do not let it scorch. Whisk in the milk and bring the mixture just to a boil, stirring with the wooden spoon and scraping all parts of the pan so no flour or milk sticks. Reduce to a simmer and continue to cook and stir until the mixture is slightly thicker than heavy cream.
Whisk in the mustard powder, cayenne, and Worcestershire sauce, then add half of the Parmigiano-Reggiano and all of the Gruyère, cheddar, and mozzarella. Add the ham, if using, and stir until the cheeses have melted completely. Stir in the cooked macaroni and mix well. Remove from the heat and stir in the salt and optional white pepper.
Transfer the mixture to a glass or ceramic casserole, top with the remaining Parmigiano-Reggiano, and bake for 15 to 20 minutes, until the top is golden brown and the mixture is bubbling slightly.
Serve hot, or refrigerate and gently reheat the whole casserole or individual portions as needed.
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