Macaroni and Cheese with Garlic Bread Crumbs
Vicki Butts (lazyme)
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FOR BREAD CRUMBS:
2 Tbspunsalted butter
2 Tbspolive oil
2 largegarlic cloves, finely chopped
2 cfresh bread crumbs, coarsely chopped
3 Tbspchopotle chile canned in adobo, chopped
1/2 stickunsalted butter
1/2 call purpose flour
3 cwhole milk
2 cheavy cream
1 Tbspdry mustard
2 lbcheddar cheese, grated
How to Make Macaroni and Cheese with Garlic Bread Crumbs
- Make bread crumbs:
Heat butter and oil in a 10-inch heavy skillet over moderate heat until foam subsides, then cook garlic and bread crumbs, stirring, until crumbs are golden. Transfer to paper towels to drain and season with salt.
- Make macaroni:
Preheat oven to 350°F. Chop chipotles.
- Melt butter in a 3- to 4-quart saucepan over moderate heat, then add flour and cook, whisking, 1 minute. Gradually whisk in milk, cream, and mustard and simmer, whisking occasionally, 3 minutes.
- Cook macaroni in a 6- to 7-quart pot of boiling salted water until just tender. Drain in a colander and transfer to a large bowl. Stir in white sauce, cheese, and salt to taste.
- Fill a 1 1/2-quart shallow casserole with half of macaroni mixture. Stir chipotles into remaining macaroni. Spoon into another 1 1/2-quart shallow casserole and sprinkle both with bread crumbs. Bake casseroles in middle of oven 30 minutes, or until bubbly.
- Cooks' note:
Macaroni and cheese may be made 2 days ahead, put into casseroles, cooled completely, and chilled, covered. Do not add bread crumbs until ready to bake. (Baking may take longer than 30 minutes.)
- Serves 8 adults plus 10 children as part of a buffet.