As promised: The recipe from Wednesday’s Cascade Film/Food event. Enjoy!
Macaroni and Cheese
¼ cup butter
¼ cup flour
4 cups half/half
5 cups sharp Cheddar, grated
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 pound macaroni (or your favorite pasta)
Topping:
3 tablespoons melted butter
2 cups, panko (Japanese bread crumbs) or coarse dry bread crumbs
1 cup sharp Cheddar, grated
Butter a 3-quart shallow baking dish.
To make the topping, mix together the butter, panko, cheese until well combined. Set it aside.
To make the sauce melt the butter in a heavy pot and start whisking in the flour a bit at a time, stirring quickly so it won’t burn. Cook for about 3 minutes (you want to cook off the flour taste). You’ve made a roux. (Congratulations!)
Now slowly whisk in the half-and-half, and simmer for about 3 to 4 minutes, whisking constantly.
Use a wooden spoon to stir in the cheese. Season to taste.
(Cover with a layer of parchment paper to prevent a cheese skin from forming on the surface.
Preheat the oven to 400 degrees. Boil the macaroni in a large pot of water (pasta needs lots of room to boil, and besides, it grows as it cooks) of water 6 to 8 minutes, until firm to the bite (remember, it will bake and cook a bit more).
Ladle out ¾ cup of the pasta water and stir into the cheese mixture.
Drain pasta and put it in the greased baking dish. Pour the cheese sauce over it and mix well.
Top with the panko crumb top, spreading evenly.
Bake in the preheated oven until the macaroni top is golden and bubbling, 25 to 30 minutes.
Serves 8 to 10.
