Arcane Fire

This is a blog.

Daily Dose: 10-31 {Happy Halloween}

leave a comment »

Happy Halloween everyone!  I hope your day is filled with candy and friends and ghoulish gin buckets.  I will be wearing a giant dice costume for the second time this week/weekend–I put in too much effort to toss it after one wear.  And now for something orange and delicious-a Barefoot Contessa Mac & Cheese recipe.  I’d love to try this recipe soon….maybe I’ll half it in order to justify making it.

 

Source: Martha Stewart, GQ

Serves 6 to 8

Ingredients

  • Vegetable oil
  • 1 lb fusilli, cavatappi, or elbow macaroni
  • 1 qt milk
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 12 oz Gruyére, grated
  • 8 oz Aged/Sharp Cheddar, grated
  • 1 tablespoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon nutmeg
  • 3/4 lb fresh tomatoes, sliced
  • 1 1/2 cups fresh white breadcrumbs (made from 5 slices white bread, pulsed in a food processor)

Step 1

  1. Heat oven to 375 degrees. Bring a large pot of salted water to a boil. Drizzle the oil into the boiling water, add the pasta, and cook according to package instructions. Drain well.

Step 2

  1. Meanwhile, heat the milk in a small saucepan, but do not allow it to boil. Melt 6 tablespoons of the butter in a large (4-quart) pot and add the flour all at once. Cook over low heat for 2 minutes, stirring with a whisk. Whisk in the hot milk and cook for a minute or two more, until thickened and smooth. Remove from heat and stir in the cheeses, salt, pepper, and nutmeg. Add the cooked pasta and stir well. Pour into a 9-by-13-inch baking dish.

Step 3

  1. Arrange the tomato slices on top. Melt the remaining 2 tablespoons of butter; toss with the fresh breadcrumbs to coat evenly, and sprinkle all over the top of the casserole. Bake for 30 to 35 minutes, or until the sauce is bubbly and the pasta is browned on top. Let rest 5 minutes before serving.

A helpful commenter on GQ wrote:

Just tried this recipe last night. Really good, but go with a sharper cheese. Also, there’s an omission in the ingredient list above – 8 oz cheddar. The text mentions the combination, but the list and the instructions don’t mention this. And by the way, serves 6 to 8? Serves way more than that – huge freakin’ pan of pasta when all is said and done.

Read More http://www.gq.com/how-to/eat-and-drink/200902/cook-mac-and-cheese#ixzz1cN2EdIYs

 

Advertisements

Written by doorr

October 31, 2011 at 9:44 am

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: