Michael Jordons Macaroni Cheese Recipes

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.

MICHAEL JORDON'S MACARONI & CHEESE

Steps:

• Preheat oven to 400 degrees.
• Cook macaroni according to package directions.
• Drain, rinse with cold water and set aside. Blond roux: Melt 1 stick of butter in small saucepan.
• Add 3/4 cup of flour.
• Blend well.
• Cook while stirring constantly, about 3-5 minutes, until flour and butter are well blended and start to dry slightly.
• Reserve for cheese sauce. Cheese sauce: In a large sauce pan, bring milk to simmer over medium heat. Whisk in 1/2 cup of the roux.
• Continue to whisk over heat until smooth and sauce begins to thicken, about 10 minutes.
• Saute diced onion in oil over medium heat until soft. Add onion to roux.
• Next add Worcestershire sauce, Dijon mustard, salt and pepper.
• Whisk to incorporate all ingredients.
• Begin to add cheddar cheese, gradually, in small amounts.
• Whisk constantly to help dissolve. Add remaining cheddar, the Gorgonzola and 3/4 cup of Parmesan.
• Whisk until smooth.
• Mix cheese sauce with cooked macaroni.
• Place in a large buttered oven-proof dish.
• Top with bread crumbs and remaining 1 cup of Parmesan cheese. Bake for about 10 minutes or until hot. To brown, place under the broiler until top is evenly browned; watch carefully.
• Note: The recipe says "8 servings", however it seems more like twelve or more.