Take boring mac & cheese up a level with this creative recipe from Chef/owner Rick Moonen at Mandalay Place in Las Vegas.
- 5 quarts salted water
- 1 pound large elbow macaroni
- ⅓ cup lightly toasted fresh bread crumbs
- 1 tablespoon olive oil
- 1 tablespoon chopped parsley
- Salt and ground black pepper to taste
- 4 cups béchamel sauce (recipe below)
- ½ cup Roth Fontiago®, shredded
- ¼ cup Roth Vintage Van Gogh®, shredded
- ¼ cup aged cheddar, shredded
- Béchamel Sauce:
- ½ cup and 2 tablespoons butter, divided
- ¾ cup all-purpose flour
- 1 shallot, minced
- 3 cups milk (whole or reduced-fat)
- 2½ cups aged cheddar, shredded
- 2 cups Roth Vintage Van Gogh®, shredded
- ⅛ teaspoon ground nutmeg
- Salt and ground white pepper to taste
- Preheat oven to 375˚ F. In a large pot, boil water and cook elbow macaroni until al dente. Drain pasta in a colander and rinse with cold running water. Drain well and set aside.
- Toss bread crumbs with olive oil, parsley, salt and black pepper; set aside.
- Prepare béchamel sauce, add cooled elbow macaroni and mix well. Stir in Roth Fontiago® and season with salt and black pepper.
- Transfer pasta-cheese mixture into a large buttered casserole dish (or small buttered ramekins). Top with grated Roth Vintage Van Gogh®, aged cheddar and bread crumb mixture. Bake for 30-40 minutes or until the bread crumbs are lightly browned.
- Sweat shallot with 1 tablespoon butter in a small pan over low heat (approx. 10 minutes – do not allow shallot to brown); set aside.
- Prepare a roux by melting ½ cup plus 1 tablespoon of butter in a large saucepan over low heat. When butter starts to bubble, slowly whisk in flour (making sure no lumps are apparent) and cook flour-butter mixture for approx. 1 minute or until thickened (do not allow mixture to brown). Remove saucepan from heat and slowly add milk, whisking constantly until the flour-butter mixture and milk are fully incorporated. Return saucepan to low heat and continue stirring until sauce has fully thickened (approx. 6-8 minutes). Stir in aged cheddar, Roth Vintage Van Gogh®, and shallot, and allow sauce to simmer until cheese is completely melted.
- Season cheese sauce with nutmeg, salt and white pepper.