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This recipe guides you through creating a classic, old-school baked macaroni and cheese, inspired by Thomas Jefferson's original version. It features a rich, creamy cheese sauce made from a roux, topped with a perfectly crispy and golden Panko breadcrumb crust. The recipe is wonderfully adaptable, allowing you to adjust the pasta-to-sauce ratio to achieve your desired level of cheesiness.
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Make a roux with butter and flour, then create a bechamel sauce with milk and seasonings. → Turn off the heat and melt in the grated cheese to create a smooth sauce. → Combine the cheese sauce with cooked macaroni in a casserole dish. → Top with reserved cheese and buttered Panko breadcrumbs. → Bake at 400°F for 20 minutes until golden and crispy.
Make a roux with butter and flour, then create a bechamel sauce with milk and seasonings. → Turn off the heat and melt in the grated cheese to create a smooth sauce. → Combine the cheese sauce with cooked macaroni in a casserole dish. → Top with reserved cheese and buttered Panko breadcrumbs. → Bake at 400°F for 20 minutes until golden and crispy.
This recipe guides you through creating a classic, old-school baked macaroni and cheese, inspired by Thomas Jefferson's original version. It features a rich, creamy cheese sauce made from a roux, topped with a perfectly crispy and golden Panko breadcrumb crust. The recipe is wonderfully adaptable, allowing you to adjust the pasta-to-sauce ratio to achieve your desired level of cheesiness.
In a saucepan over medium heat, melt 1/4 cup of butter. Once it's foamy, whisk in 1/4 cup of flour to create a roux. Cook for 3-4 minutes, stirring constantly, to cook out the raw flour taste.
Stir the thyme, cayenne pepper, and white pepper into the roux and cook for about one more minute to bloom the spices.
Gradually whisk in the cold milk. Start with about one cup to form a smooth paste, then add the remaining two cups. Bring the sauce to a simmer over medium heat, whisking occasionally.
While the sauce is heating, season it with a pinch of freshly grated nutmeg, a few drips of Worcestershire sauce, and 1 teaspoon of salt.
Once the sauce has thickened and come to a simmer, reduce the heat to medium-low and let it cook for about 8 minutes, stirring often to prevent scorching.
You can adjust the creaminess of the dish by changing the amount of pasta. Use 8 ounces for a very rich and gooey result, or a full pound (16 oz) for a lighter, but still cheesy, version.
Using cold milk with the hot roux is a key technique to prevent lumps from forming in your sauce.
Always add the cheese off the heat. If the sauce is too hot, it can cause the cheese to break and become grainy.
For the best crust, use Japanese Panko breadcrumbs and only a small amount of butter. The high baking temperature ensures a perfectly crisp, not greasy, topping.
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