Grant Achatzs Mac And Cheese Recipes

GRANT ACHATZ'S MAC AND CHEESE

Steps:

• Preheat the oven to 350°F
• Butter a 9-by-13-by-2-inch baking dish.
• In a large saucepan, melt the butter.
• Add the bacon and cook over moderate heat until crisp, about 7 minutes.
• With a slotted spoon, transfer the bacon to a paper toweled plate.
• Add the onion and bay leaves to the saucepan and cook over moderate heat, stirring occasionally, until the onion is softened, about 5 minutes.
• Add the paprika, oregano, garlic and cayenne and cook, stirring, until fragrant, about 3 minutes.
• Stir in the flour until blended.
• Gradually whisk in the milk until the sauce is smooth.
• Bring to a boil over high heat, whisking constantly, and cook until thickened.
• Reduce the heat to low and simmer the sauce gently for 30 minutes, whisking frequently.
• Discard the bay leaves.
• Meanwhile, bring a large pot of salted water to a boil.
• Add the macaroni or penne and boil until pliable but undercooked, about 4 minutes.
• Drain the pasta and return it to the pot.
• Stir 4 cups of the cheddar into the hot sauce, add the bacon and season with salt, black pepper(as needed) and a pinch of crushed red pepper(as needed).
• Add the sauce to the pasta and mix well.
• Spread the mac and cheese in the prepared baking dish and scatter the remaining 1 cup of cheddar on top.
• Bake for about 30 minutes, until golden brown and bubbling.
• Let stand for 10 minutes before serving with a baby spinach salad w/a vinaigrette dressing, crusty rustic bread and a Brunello di Montalcino from southern Tuscany.
• **The assembled mac and cheese can be refrigerated overnight. Bring to room temperature before baking.