Page 52 - 2016TOHCookbook

Macaroni and Cheese with Buttery Crumbs
Komyati Family | WEST ROXBURY, MA
“This is the only recipe you will ever need for homemade mac and cheese. The recipe came from my brother who made it one holiday for a vegetarian family member. It’s not low-fat, but if you want a crowd pleaser or a go-to dish for pot- lucks, this is a sure winner. Be ready to give out the recipe!” DIANNE KOMYATI
INGREDIENTS
Serves 6
5 tablespoons unsalted butter, plus additional for greasing 3 tablespoons all-purpose flour
2 1⁄2 cups half-and-half
1 pound sharp cheddar cheese, cut into 1⁄2 -inch pieces
1⁄2 pound Colby cheese, cut into 1⁄2 -inch pieces 1 tablespoon Dijon mustard
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
Salt
Ground black pepper
1 pound elbow macaroni
3⁄4 cup panko or bread crumbs
PREPARATION
1. Preheat oven to 350°F. Generously butter a shallow 2-quart baking dish.
2. Melt 3 tablespoons of the butter in a large saucepan over medium heat. Add the flour and cook for 2 minutes, stirring constantly. Add the half-and-half and cook, whisking constantly until thickened, about 3 minutes. Turn heat to low, add half of the cheddar and Colby cheeses, and cook, stirring, until melted. Stir in the mustard, nutmeg and cayenne. Season with salt and pepper.
3. Meanwhile, cook the macaroni in a large pot of boiling salted water over high heat until al dente. Drain very well. Return the macaroni to the pot. Add the cheese sauce and the remaining cheese and stir until combined. Spread the macaroni in the prepared baking dish.
4. In a small heat-safe bowl, melt the remaining 2 tablespoons of butter in a microwave oven. Add the panko, season with salt and pepper and stir until evenly moistened. Sprinkle the buttered crumbs over the macaroni and bake until bubbling and golden, about 45 minutes. Let stand for 15 minutes before serving.
Note: The assembled dish can be refrigerated overnight. Bring to room temperature before baking.
PAGE 44 | UMASS DINING