City Bakery Macaroni And Cheese Recipes

CRISPY BAKED MACARONI AND CHEESE

Steps:

• Preheat the oven to 400 degrees F. Butter a shallow 2-quart baking dish; set aside. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until smooth and lightly browned, about 2 minutes. Gradually whisk in the milk until smooth. Add the bay leaf, cayenne and 1 teaspoon salt. Cook, whisking occasionally, until the sauce comes to a simmer and thickens slightly, 7 to 8 minutes.
• Remove the bay leaf from the sauce and whisk in the monterey jack, gruyere and cheddar one cheese at a time, allowing each cheese to melt before adding more. Add the pasta and stir until coated, adding the reserved cooking water as needed to loosen (the sauce will thicken as it bakes).
• Transfer the pasta mixture to the prepared baking dish. Melt the remaining 2 tablespoons butter in the microwave. Add the panko, parmesan and a pinch of salt; stir to combine. Scatter over the pasta and bake until the crumbs are browned and crisp, 15 to 20 minutes.

CITY BAKERY MACARONI AND CHEESE

Steps:

• Preheat the oven to 350°; lightly butter a 3 1/2 quart casserole dish or a 9 x 13-inch baking dish.
• Sprinkle the crumbs in a single layer on a baking sheet; bake 10-15 minutes or until golden brown; set aside.
• Bring a large pot of salted water to boiling; cook the macaroni al dente (8-10 minutes); drain macaroni; then place in a large bowl.
• Bring milk to a simmer in a small saucepan over med-high heat.
• In a medium saucepan over med-low heat, melt the 6 tablespoons butter; add in the flour; mix well using a wooden spoon or spatula.
• Cook, stirring constantly, for 3 minutes.
• Whisk in hot milk and continue whisking until smooth.
• Increase heat to medium and cook, stirring continuously, until the mixture thickens enough to coat the spoon.
• Season with salt and pepper; strain through a fine strainer.
• Add the sauce to the macaroni; add in 1 cup each: Gruyere, Cheddar, add Grana Padano; stir to mix well.
• Taste, and season with salt and pepper if needed.
• Pour the macaroni mixture into the casserole dish; sprinkle with remaining cheese.
• Sprinkle the toasted cornbread crumbs evenly over the casserole.
• Cover with foil; bake on the middle shelf about 20 minutes or until heated through.
• Remove foil and continue baking about 10 minutes or until top is golden brown.
• Let stand 10 minutes before serving.

CITY HALL MACARONI AND CHEESE

Steps:

• Preheat the oven to 350°; butter a 13x9 inch baking dish.
• Bring 6 quarts of salted water to boiling; add in the pasta and cook, stirring occasionally, 9-10 minutes or until al dente; drain.
• In a large saucepan, combine the cream, milk, cayenne, and nutmeg over medium-high heat; reduce by half (the author says about 15 minutes but I don't know); once the mixture starts to simmer, stir to break the layer of foam so that it will not boil over.
• Lower heat to medium-low; add in the American and Monterey Jack cheeses; whisk until well blended.
• Season to taste with salt and pepper.
• Add the penne to the sauce; stir vigorously (taking care not to break the pasta); this will release starch and help thicken the sauce.
• Transfer mixture to the baking dish; combine the panko, parsley, and parmesan; sprinkle over the pasta.
• Bake 15 minutes or until bubbly and golden.