Mac’n’Cheese
Ingredients:
◦2 pieces sandwich bread
◦3/4 lb corn/rice elbow pasta
◦4 tbsp brown rice flour
◦3/4 whole yellow onion
◦16 oz sharp cheddar cheese
◦4 cups whole milk
◦7 tbsp butter
◦1 egg
◦Salt, black pepper, hot paprika, bay leaves, dry mustard
Execution:
◦Lightly toast 2 pieces of sandwich bread. Deconstruct with food processor. Bake crumbs at 300F for 10 minutes in flat baking sheet. Set aside to cool.
◦Cook 3/4 lb of elbow pasta corn/rice pasta al dente, salted normally while boiling. Wash to cool and prevent further cooking.
◦Dice 3/4 of whole onion.
◦Set oven to 350F.
◦Melt 4 tbsp butter in bottom of large pot, allow bubbles to subside. Add diced onion and 1 tsp salt. Sweat until translucent.
◦Add 4 tbsp brown rice flour to butter/onion mix, stir for 10 minutes on low to medium heat to form a blonde roux.
◦Add 1.5 tbsp dry mustard, 1.5 bay leaves, 1 tsp hot paprika, heat on low for 1 minute, stirring constantly to combine.
◦Wisk in 4 cups whole milk, simmer for 10 minutes, stirring regularly to prevent caking on bottom of pot.
◦Remove bay leaves.
◦Beat 1 egg separately. Temper with hot milk mixture, then fully combine with milk mixture.
◦Pour 12 oz of sharp cheddar cheese in milk mixture, stirring to combine.
◦Pour pre-cooked pasta noodles in milk mixture, stirring to combine.
◦Season with 2 tsp black pepper
◦Place all in baking dish. Sprinkle remaining 4 oz of sharp cheddar cheese evenly across top.
◦Melt 3 oz butter in pan, allowing bubbles to subside. Add all breadcrumbs and stir to fully coat with butter and remove clumps.
◦Spread breadcrumbs evenly across top of mac’n’cheese.
◦Bake uncovered in 350F oven for 30 minutes.