Smokey Macaroni & Cheese
I stole this recipe from Ariane Kitchen & Bar in Verona NJ. I also adapted it from Alton Brown’s recipe from the Food Network. I wonder how close I came. I did omit some ingredients due to taste, or I should say my wife’s tastes.
- 4 ounces of pasta (elbow, pipette, whichever you prefer)
- 4 ounces Shredded Smoked Gruyere Cheese
- 4 ounces Shredded Sharp Cheddar Cheese
- 1/2 teaspoon Paprika
- 6 tablespoons Unsalted butter (divided in half)
- 1 cup Panko breadcrumbs
- 3 cups Whole Milk
- 1 Bay Leaf
- Salt & Pepper
Step 1: Boil the pasta. You can use any kind you like. My preference is pipette or orecchiette but I forgot to buy the pasta so I went with what I had in the house. The next best shape to hold the cheese was fusilli. Boil in a half gallon of water and 1 teaspoon of salt.
Step 2: Slowly melt the butter in a large saucepan or Dutch oven. Allow a few minutes for the water in the butter to bubble out and slowly stir in the flour.
Step 3: Slowly add in the paprika, bayleaf and 3 cups of milk, one cup at a time.
Step 4: Scramble one egg and temper it by slowly adding in a teaspoon at a time of the mixture.
Step 5: Mix in 3/4 of the cheese, about 8 ounces, fold in and stir until completely melted.
Step 6: Fully drain the pasta and add to the Dutch oven, and mix the pasta well until thoroughly coated.
Step 7: Pour into a casserole dish and top with remaining 4 ounces of cheese.
Step 8: Gently melt 3 tablespoons of unsalted butter and add in 1 cup of Panko breadcrumbs, stir until coated.
Step 9: Evenly top the macaroni and cheese with the breadcrumbs and put in a 350F oven for 30 minutes and/or until the top is golden brown. Allow to rest for at least 5 minutes before serving and/or eating.
NOTE: Not as creamy/cheesey as I would have liked, I first thought I added too much liquid, but then it dried up. Stay tuned for updates to this recipe as I work to perfect it!