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      RECIPE TITLE "CITY BAKERY MACARONI AND CHEESE" from Macaroni & Cheese Copyright © 2001 by Joan Schwartz.

    yieldsMakes 4 to 6 servingstime--- difficultyeasy

    The trick is in the proportions of crisp topping, creamy sauce, and smooth pasta -- and Chef Ilene Rosen gets it exactly right. She advises that you have some freedom in choosing your pan: just remember that a large, flat pan will give you a greater area of crumb topping than a small, deep one.

      RECIPE INGREDIENTS

    • 6 tablespoons butter, plus extra for the pan
    • 1/4 cup corn bread crumbs (or more, depending upon pan size)
    • 1 pound elbow macaroni
    • 1 quart whole milk
    • 6 tablespoons flour
    • Kosher salt
    • Freshly ground pepper
    • 1-1/4 cups (5 ounces) grated Gruyère cheese
    • 1-1/4 cups (5 ounces) grated Grana Padano or Parmesan cheese

      RECIPE METHOD

    1. Preheat the oven to 350° F. Lightly butter a 3-1/2-quart deep baking dish or a 13 by 9 by 2-inch baking pan.
    2. Spread the crumbs in a single layer on a baking sheet and bake until golden brown, 10 to 15 minutes. Set aside.
    3. Bring a large pot of salted water to a boil and cook the macaroni until al dente, 8 to 10 minutes, drain, and place in a large bowl. (To prepare up to a day ahead, mix in a small amount of canola oil, cover with plastic wrap, and refrigerate until ready to use.)
    4. Bring the milk to a simmer in a small saucepan over medium-high heat.
    5. In a medium saucepan over medium-low heat, melt the 6 tablespoons of butter, add the flour, and mix well with a wooden spoon or spatula. Cook, stirring, for 3 minutes. Whisk in the hot milk and continue whisking until smooth. Raise the heat to medium and cook, stirring continuously, until the mixture thickens enough to coat the spoon. Season with salt and pepper and strain through a fine strainer.
    6. Add the sauce to the cooked macaroni. Add 1 cup each of the Gruyère, Cheddar, and Grana Padano, and mix well. Taste, and season with salt and pepper if necessary.
    7. Pour the macaroni mixture into the baking dish and sprinkle with the remaining cheese. (At this point, the macaroni and cheese may be cooled on the counter, covered, and refrigerated for one day. Before proceeding, preheat the oven to 350° F.)
    8. Sprinkle the toasted corn bread crumbs evenly over the casserole and cover with foil. Bake on the middle shelf until heated through, about 20 minutes; remove foil and continue baking until the top is golden brown, an additional 10 minutes. Allow to stand for 10 minutes before serving.


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    Macaroni & Cheese Macaroni & Cheese
    From the kitchen that brought us the I-have-never-seen-anything-yummier Grilled Cheese comes the it-just-got-yummier Macaroni & Cheese. The kid-friendly favorite is now being spotted at the trendiest restaurants around town, and this fantastic cookbook has it all. More than 50 classics range from the tried-and-true Yankee Doodle Dandy Baked Macaroni and Cheese and quick to prepare specialties such as the yodel-worthy Alpine Macaroni with Appenzeller and Crème Fraîche to international specialties like Giuvetchi, a Greek dish of orzo in a cinnamon tomato sauce with lamb and kasseri, myzithra, and feta cheeses. There are even a few dessert versions like Falooda, a traditional Indian treat, this one using ricotta and sweet vermicelli, with cherries and a touch of cardamom. Recipes for side salads and soups help round out a balanced meal. Mac & cheese-it'll always please.

     

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