Murray's Cheese Mac & Cheese
ID: 7bb9d9ef...
A decadent, ultra-creamy baked macaroni and cheese featuring a silky Mornay sauce infused with onion and thyme, unique radiatori pasta for maximum cheese coverage, and a beautiful, crispy golden-brown toasted cheese crust.
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🍳 Cooking Flow
Infuse milk with onion and thyme in a cheesecloth sachet over low heat. → Make a blonde roux with butter and flour, then whisk in the warm infused milk to create a béchamel. → Whisk mozzarella, cream cheese, mustard, and salt into the hot sauce to make a smooth Mornay sauce. → Boil radiatori pasta in salted water for 6 minutes, then drain and spread on a sheet pan to cool. → Combine the cooled pasta with the Mornay sauce, transfer to a baking dish, top with the grated cheese blend, and bake at 375°F for 10-12 minutes.
Cooking Steps
Brief Cooking Order
Infuse milk with onion and thyme in a cheesecloth sachet over low heat. → Make a blonde roux with butter and flour, then whisk in the warm infused milk to create a béchamel. → Whisk mozzarella, cream cheese, mustard, and salt into the hot sauce to make a smooth Mornay sauce. → Boil radiatori pasta in salted water for 6 minutes, then drain and spread on a sheet pan to cool. → Combine the cooled pasta with the Mornay sauce, transfer to a baking dish, top with the grated cheese blend, and bake at 375°F for 10-12 minutes.
Introduction
A decadent, ultra-creamy baked macaroni and cheese featuring a silky Mornay sauce infused with onion and thyme, unique radiatori pasta for maximum cheese coverage, and a beautiful, crispy golden-brown toasted cheese crust.
Step 1
Prepare an aromatic sachet by placing sliced yellow onion and fresh thyme sprigs into a piece of cheesecloth. Submerge the sachet in whole milk in a large pot and warm it over medium-low heat below a simmer. Stir occasionally to prevent the milk from sticking, and do not let it boil.
Step 2
In another large pot, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for about 5 minutes, stirring continuously, until bubbling and it reaches an applesauce-like texture (blonde roux) that smells toasted like Christmas cookies.
Step 3
Remove the sachet from the infused milk. Slowly pour the warm milk into the roux while whisking constantly to prevent lumps. Use a spatula to scrape the sides of the pot, and cook for about 7 minutes until the mixture thickens into a smooth béchamel sauce.
Step 4
Whisk shredded high-moisture mozzarella and cream cheese into the hot béchamel until completely melted and smooth. Stir in Dijon mustard and kosher salt to finish the Mornay sauce, tasting to adjust the seasoning.
Step 5
Cut a parchment paper circle (cartouche) and place it directly on top of the Mornay sauce to prevent a skin from forming while preparing the pasta.
Ingredients List
Important Notes
Opt for high-moisture cheeses (such as high-moisture mozzarella, young Gouda, and young Cheddar) to ensure a smooth, silky melt; avoid heavily aged cheeses which can become greasy or grainy when melted.
Radiatori pasta is highly recommended because its ridged, radiator-like shape catches and holds a large amount of cheese sauce. Cavatappi, fusilli, or shells are good substitutes.
Never rinse the pasta after draining; rinsing removes the starch which is essential for helping the cheese sauce cling to the noodles.
A shallow baking dish is preferred over a deep one because it allows the mac and cheese to heat evenly through to the center before the top crust burns.
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