RECIPE TITLE "Ten-Minute Mac and Cheese" from
Macaroni & Cheese
Copyright © 2001 by Joan Schwartz.
Well, maybe eleven the time depends entirely upon how long
the pasta cooks. Start the cheese sauce when you put the water on
to boil and it will be ready by the time the pasta is done; then
combine the mezzani and sauce and ladle your creamy Mac into deep
bowls. Macaroni and Cheese out the box takes longer!
Chef DuFresne, who is a purist when it comes to Mac and Cheese,
prepares this minimalist classic at his downtown New York restaurant,
71 Clinton Fresh Food. He doesnt recommend adding any salt,
pepper, or spices, letting the pristine flavor of American cheese
carry the dish.
- 12 pound mezzani, or substitute penne or shells
- 2 cups whole milk
- 15 slices American cheese, broken into small pieces
- 5 tsp. of cornstarch
- 2 tbsp. warm water
- 14 cup toasted bread crumbs
1. Bring 4 quarts of water to a boil over high heat. Add the pasta
and cook until al dente, 10 to 13 minutes.
2. Meanwhile, in a large saucepan over medium-high heat, bring the
milk to a boil. Whisk in the cheese, lower the heat to medium, and
cook until completely melted.
3. In a small bowl or cup, dissolve the cornstarch in the water and
whisk it into the milk mixture; raise the heat to medium-high and
bring the mixture to a boil, whisking occasionally. Remove from the
heat and continue whisking until thickened slightly.
4. When the pasta is cooked, drain it well and pour it into the pot
with the sauce, stirring to combine. Divide among three or four serving
bowls, sprinkle with the toasted bread crumbs, and serve
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.