Crusty Mac ‘n’ cheese
From Wildwood Barbeque, NYC, Chef Alan Ashkinaze
We made this for Thanksgiving dinner this year and it was delicious. It was even better the next evening re-heated in the microwave.
1 lb elbow macaroni
½ C unsalted butter (used salted)
4 T all-purpose flour
freshly ground white pepper (used black)
¼ t ground nutmeg
2 C whole milk (I used soy milk)
1.5 cups grated cheeses (we used sharp cheddar, pepper-jack & Monterey jack)
¼ C panko breadcrumbs
Bring a large pot of lightly salted water to a boil. Add the pasta and cook 8 to 10 min. or until al dente. Drain and reserve. Preheat oven to 350°. Lightly grease a 9” x 13” baking dish. In large saucepan, melt ¼ c o f the butter over medium heat. Add the flour, nutmeg and black pepper to taste, stirring until it is a paste-like consistency. Pour in milk and stir continually until mixture starts to thicken; slowly stir in cheese 1 C at a time until all cheese is melted. Stir cheese into the macaroni and mix well; scrape into baking dish. Melt remaining butter, add breadcrumbs, season with salt and pepper and stir to blend. Sprinkle on top of macaroni mixture. Bake 24 to30 min or until bubbly and golden brown. Remove. Let stand for 5 to 10 min. and serve.