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“Calgary Cooks” Bubbling Mac ‘n’ Cheese Recipe

Mac ‘n’ Cheese is the ultimate comfort food! And Janice’s Bubbling Mac ‘n’ Cheese takes comfort to a whole new level with a hint of cayenne and cheesy goodness! This is one of many mouth-watering recipes featured in Calgary Cooks, in stores now.

It’s hardly surprising that Janice Beaton is a lifelong cheese lover. She opened Calgary’s first speciality cheese shop in 2000, followed by Farm Restaurant nearly a decade later.

To quote Janice: “Embrace the cheese!”

Serves 4 as a main course, 6 as a side

INGREDIENTS:

5 1/4 cups penne
6 cups whole milk
1/3 cup unsalted butter
3/4 cup finely diced onions
1 1/2 Tbsp minced garlic
1/2 cup all-purpose flour
1/3 cup Dijon mustard
1/4 tsp cayenne pepper
Sea salt and black pepper
2 1/2 cups grated 3-year-old
white cheddar
2 1/2 cups grated Gruyère
1 cup dry bread crumbs

Preheat the oven to 400°F. Bring a large pot of salted water to a boil
on high heat. Add penne and cook according to the package directions
until just al dente. Drain the pasta and set aside.
While the pasta is cooking, heat milk in a small saucepan on medium.
In another saucepan, melt butter on medium heat. Add onions and garlic
and sauté 5 to 10 minutes, or until onions are translucent. Stir in flour
for 2 to 3 minutes or until it forms a thick paste (a roux). Slowly add hot
milk, mustard and cayenne, whisking constantly. Season to taste with
salt and black pepper. Stirring occasionally, cook this béchamel sauce
for 10 minutes, or until creamy and smooth. Add the cheeses, stirring
until melted and incorporated. Adjust the seasoning, as necessary.
In a shallow casserole dish or a Dutch oven, combine béchamel sauce
and cooked penne until well mixed. Top with bread crumbs. (At this
point, you can freeze the mac ’n’ cheese in an airtight container for
future use. Bring it to room temperature before baking it.) Cover the
pan with aluminum foil and bake for 15 minutes, or until bubbly and
golden around the edges. Remove the foil and bake for another 15 minutes,
or until the bread crumbs turn golden. Serve immediately.


October 20, 2014
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