Macaroni And Cheese Leo Tolstoys Family Style Recipes

OLD-FASHIONED MACARONI AND CHEESE

Steps:

• Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.

THE BEST BAKED MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1 cup pasta cooking water, then drain the pasta and rinse under cold water.
• Meanwhile, remove the crusts from the bread and cut into 1-inch cubes. Pulse in the food processor until the bread breaks into bean-sized pieces.
• Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the breadcrumbs and cook, stirring, until toasted, 5 to 10 minutes. Remove from the heat and season with salt and pepper.
• Melt 4 tablespoons of the butter in a large saucepan over medium heat. Whisk in the flour, mustard powder and cayenne. Cook, whisking constantly, until smooth and slightly golden, about 2 minutes. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 7 minutes, then remove from heat. Stir in the fontina, Gruyere and all but 1 1/2 cups of the Cheddar until fully melted. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt and pepper.
• Melt the remaining 1 tablespoon butter in a small bowl in the microwave. Brush a 9-by-13-inch glass or ceramic baking dish with the melted butter. Spread the pasta mixture in the prepared dish. Sprinkle the remaining Cheddar evenly over the pasta, then scatter the toasted breadcrumbs on top. Bake until heated through and just bubbling, about 25 minutes. Let rest for 10 minutes before serving.

MACARONI AND CHEESE (LEO TOLSTOY'S FAMILY STYLE)

Steps:

• Bring a large pot of heavily salted water to a boil over high heat.
• Make the vegetable sauce(see recipe below) while waiting for water to boil.
• When water has began to boil Add the pasta and cook until for about 5-10 minutes until Al dente( firm yet springy to the touch).
• Strain and add butter; set aside until needed.
• On a large skillet or large casserole dish place 1/3 of pasta and add the vegetable sauce and shredded cheese,then add another layer with pasta, sauce and cheese. Repeat until skillet or Casserole dish is full.
• Put skillet or casserole dish in to the oven for 20 minutes 302 F (150C).
• When done sprinkle Parmesan on top and serve with fresh chopped basil and fresh tomatoes.
• Vegetable Sauce: slice carrots, onions, rutabagas or turnips, and potatoes into small pieces. In a large pot, add a tablespoon butter then add the vegetables. Sautee the vegetables until onions are translucent. Add 1 table spoon butter and flour and cook until a reux forms( blond colored paste) Add 1cup of chicken stock(add more as necessary) and a spoon of sugar. Cook until the vegetables become soft. Than puree it. Add salt and pepper to taste.