Classic 'cul de sac' mac - n - cheese
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Classic 'cul de sac' mac - n - cheese
Last updated 6/12/2012 1:16:46 AM. Recipe ID 46801. Report a problem with this recipe.
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      Title: Classic 'cul de sac' mac - n - cheese
 Categories: Side, Dishes
      Yield: 1 Servings
           ---CHeese Sauce---
  2 1/2 c  Milk
    1/2    Onion
      1    Bay leaf
      1    Clove
    1/2 c  Butter
    1/4 c  Shallot
    1/4 c  Flour
    1/8 ts White pepper
      1 ts Dry mustard
      1 ts Dry mustard
      1 tb Worcestershire sauce
      1 pn Nutmeg
      1 pn Cayenne
      1 ts Thyme
           Salt; to taste
      1 c  Gruyere cheese; grated
  1 1/2 c  Cheddar cheese; grated
      1 c  Parmesan cheese; grated
      8 oz Dry macaroni
    1/4 c  Bread crumbs
      1    "Kiss the Cook" apron
  Preheat oven to 375 degrees. Butter a 2 to 3 quart casserole. Cook the
  macaroni until 'al dente'. Rinse in cold water, drain and set aside.
  Pour the milk into a small saucepan, stick the bay leaf to the onion
  with the clove and add to milk. Slowly bring the milk to a simmer on a
  medium-low heat. Melt 1/2 of the butter in a medium saucepan, add the
  chopped shallots and cook at medium heat until soft. Add the flour,
  dry mustard and white pepper and cook another 2 min. Slowly add the
  milk to the butter and flour mixture, whisking constantly. Add the
  studded onion and the worcestershire to the sauce and simmer at least
  20 min., until thick and creamy. Remove from heat, discard the onion
  and stir in 1/2 cup each of the cheddar and gruyere. Lightly season
  with thyme and just a pinch of nutmeg and cayenne.
  Mix and Bake: Turn the cooked, drained macaroni into the buttered
  casserole, top with the cheese sauce and mix well. Stir in the
  remaining cheddar and gruyere with the noodles and warm sauce, and
  top evenly with the bread crumbs and parmesan cheese. Dot with the
  remaining butter and bake uncovered for 20 to 30 min. until brown and
  Scary tip: If you decide to go door-to-door borrowing strff from your
  neighbors instead of shopping, you may end up finding out more about
  them than you ever want to know!

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Recipe ID 46801 (Apr 03, 2005)

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