wickedly good mac + cheese

Ottawa Business Journal - Ottawa at Home - - FOOD THOUGHTS - Korey Kealey,

1. Pre­heat oven to 350 de­grees F ( 180C). 2. In large pot of salted, boil­ing wa­ter, cook mac­a­roni to al dente. 3. In large pot, melt but­ter; whisk in flour and mus­tard. Whisk for

about five min­utes or un­til free of lumps. 4. Stir in milk and onion; sim­mer for ten min­utes. 5. Add 1 tbsp of steam­ing milk mix­ture to egg while stir­ring con­stantly, then add egg back into milk mix­ture, whisk­ing con­stantly. 6. Stir in 3/ 4 of the cheese, sea­son with salt and pep­per. 7. Stir cooked mac­a­roni into sauce then pour into a 2.5 L ( 10 cup) casse­role dish or di­vide be­tween in­di­vid­ual dishes. Top with re­main­ing cheese.

IN­GRE­DI­ENTS:

1/ 2 pound ( 225g) el­bow mac­a­roni 3 tbsp ( 45 ml) each: but­ter and flour 2 tbsp ( 30 ml) Di­jon mus­tard 3 cups ( 750 ml) milk 1/ 2 cup ( 125 ml) onion, finely diced 1 egg, lightly beaten 16 ounces ( 500 g) sharp ( ex­tra-old) ched­dar, shred­ded Salt & freshly ground pep­per to taste

TOP­PING:

1/ 4 cup ( 50 ml) but­ter 1 cup ( 250 ml) Panko Bread Crumbs 1/ 2 cup ( 125 ml) finely chopped green onions

PREPA­RA­TION

This ul­ti­mate com­fort food soothes the soul while also feed­ing many. Rich, cheesy and de­li­cious, a lit­tle goes a long way, and us­ing sharp ched­dar gives the sauce an ir­re­sistible flavour.

8. In fry­ing pan over medium heat, melt but­ter; add bread­crumbs

add green onions; stir to coat. 9. Top the mac­a­roni with the bread­crumb mix­ture.

Bake for 30 min­utes. 10. Re­move from oven and rest for 5 min­utes be­fore serv­ing. DRESS UP: Add 1 cup ( 250 ml) finely diced cooked Cana­dian back ba­con to the cheese mix­ture along with the mac­a­roni. RE-HEAT: The per­fect après-ski dish to pop in the oven to heat and brown. SERV­ING TIP: Serve with a light green salad for a com­plete meal.

pho­tog­ra­phy by mark holleron food styling by anne ni­col

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