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Della Terra Mac n Cheese Recipe

This document provides a recipe for Forward Foods Mac n Cheese with Della Terra Pasta that serves 4 people. It lists the equipment and ingredients needed, which include flour, butter, milk, onion, cheese, pasta, breadcrumbs, and seasonings. The method involves making a bechamel sauce by cooking a roux and adding milk, then a mornay sauce by adding cheese to the bechamel. Cooked pasta is tossed with the mornay sauce and portioned into dishes. Breadcrumbs are toasted with butter and thyme then sprinkled over the topped with more cheese and broiled to finish.

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5 views2 pages

Della Terra Mac n Cheese Recipe

This document provides a recipe for Forward Foods Mac n Cheese with Della Terra Pasta that serves 4 people. It lists the equipment and ingredients needed, which include flour, butter, milk, onion, cheese, pasta, breadcrumbs, and seasonings. The method involves making a bechamel sauce by cooking a roux and adding milk, then a mornay sauce by adding cheese to the bechamel. Cooked pasta is tossed with the mornay sauce and portioned into dishes. Breadcrumbs are toasted with butter and thyme then sprinkled over the topped with more cheese and broiled to finish.

Uploaded by

api-120529049
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd

Oklahoma Cooks

Forward Foods Mac n Cheese with Della Terra Pasta


Serves 4

Equipment
1 cutting board 1 chefs knife (2) 2 quart sauce pots (1) 1.5 G stock pot (1) 8 inch saut pan 1 wooden spoon 4 individual casserole dishes or (1) 8 x 8 casserole 1 fine mesh strainer or regular strainer with cheesecloth 1 colander

Ingredients
2 oz flour 2 oz butter 1 quart whole milk, cold onion, peeled 1 clove Salt to taste White pepper to taste (pinch, a little goes a long way) Nutmeg to taste (pinch, a little goes a long way) 5 oz gruyere, 1 oz reserved for the top of the assembled Mac n Cheese 2 oz Parmigiano Reggiano or Grana Padano

1 lb cooked Della Terra Rigatoni 1 cup panko bread crumbs 3 Tb butter 2 tsp thyme, fresh Salt and pepper to taste

Method
1. Preheat a 2 quart sauce pot on medium heat. Add the butter to the pan and let it melt. Add all of the flour and begin to stir to incorporate the flour completely. Cook the roux for about 2 minutes. 2. Add the cold milk to the pot while using a whip to incorporate the milk into the roux. Prepare the onion by place the clove in the onion. Add the onion to the milk. Season with salt, white pepper, and nutmeg and bring up to a simmer. 3. Reduce the heat to a low simmer and cook the bchamel (thats what youve just made) for about 1 hour or until the flour taste has been cooked out of the bchamel. Stir the mixture about every 5 minutes. 4. Strain the bchamel through a fine sieve or strainer with cheesecloth into a clean 2 quart sauce pot. 5. Add the cheese away from the flame and stir to incorporate and melt the cheese evenly. Adjust the seasonings with salt, white pepper, and nutmeg if necessary. Hold the Mornay sauce warm (this is what youve just made). 6. Bring 1 gallon of salted boiling water to a boil and add the rigatoni. Cook the rigatoni for about 6 minutes (if its Della Terra) or follow the instructions on the box if using another rigatoni. Strain the pasta. 7. Start by adding 2 cups of the Mornay to the 1 lb of rigatoni. If you would like more, feel free to add it, but this should be sufficient. Reserve the rest of the Mornay for something else. Hold warm. 8. Preheat an 8 inch saut pan on medium and add the butter and allow it to melt. Add the bread crumbs and thyme and toast lightly. This should take 3 to 4 minutes. Season with salt and pepper. 9. Portion the Mac n Cheese into individual casserole dishes or one dish, sprinkle with remaining 1 oz or gruyere, add the bread crumbs and warm in oven under the broiler to finish toasting the bread crumbs and warm the Mac n Cheese. Serve immediately. Enjoy!

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