Epic Roasthouse Macaroni and Cheese
Epic Roasthouse Macaroni and Cheese
Indulge in the luxurious comfort of Epic Roasthouse Macaroni and Cheese. This dish combines perfectly cooked Orrecetti pasta with a rich and creamy Bechamel sauce infused with flavorful cheeses and a hint of cayenne and Tabasco for a kick. Topped with a crispy Gruyere breadcrumb crust and fresh Italian parsley, this macaroni and cheese is a masterpiece of taste and texture. Enjoy the decadence of this classic comfort food elevated to epic proportions.
Ingredients
- 1 lb Pasta
- 4 tbsp Extra Virgin Olive Oil
Bechamel Sauce
- - 2 oz Whole Unsalted Butter
- - 2 tbsp All-purpose Flour
- - Pinch of Cayenne Pepper
- - 1/4 tsp Kosher Salt
- - 1 cup Whole Milk
- - 1 cup Half & Half
- - 1/2 cup Fontina Cheese, grated
- - 1/2 cup Hard Sharp Cheese, grated
- - Kosher Salt, to taste
- - 1/8 tsp Ground White Pepper
- - 6 dashes Tabasco Sauce
- - 1/2 cup Bread Crumbs
- - 1/2 cup Gruyere Cheese
- - 1/4 cup Italian Parsley, chopped
Instructions
- Start by making the Bechamel sauce: Melt the unsalted butter in a saucepan. Whisk in the all-purpose flour and cook for about 10 minutes over low heat, ensuring no color develops. Add a pinch of cayenne pepper and 1/4 teaspoon of kosher salt.
- Gradually whisk in the whole milk and half & half. Bring the mixture to a simmer, whisking constantly. Taste for seasoning and adjust if needed. Strain the mixture through a fine-hole strainer into a bowl set in an ice bath to chill. Once chilled, reserve the Bechamel sauce.
- In a large pot, bring salted water to a boil and add 2 tablespoons of extra virgin olive oil. Place a basket in the pot and add the Orrecetti pasta. Cook the pasta until al dente (around 10-15 minutes). Drain the pasta, rinse it under cold water, and toss it with the remaining olive oil. Set aside.
- In a mixing bowl, combine the cooked pasta with the grated Fontina cheese, Hard Sharp cheese, reserved Bechamel sauce, kosher salt, ground white pepper, and dashes of Tabasco sauce.
- Pour the pasta mixture into a visually appealing pottery baking dish or casserole.
- Mix the bread crumbs, Gruyere cheese, and chopped Italian parsley. Sprinkle this mixture over the top of the pasta in the casserole.
- Preheat your oven to 450°F (230°C). Place the casserole dish in the oven and bake for approximately 15 minutes, or until the center is bubbling.
- If desired, place the casserole under the broiler at 500°F (260°C) for about 2 minutes to brown the breadcrumb topping.
- Allow the macaroni and cheese to cool for about 5 minutes before serving.
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