Chef Keith's Baked Mac & Cheese
Yields 1 large pan of macaroni and cheese for 10-15 guests.
Ingredients:
Bechamel sauce
4 cups whole milk
1 cup of heavy cream, plus more for finishing.
¼ white onion, peeled (do not use red)
1 bay leaf
3 Black peppercorns
1 Tbsp Kosher salt
4 oz unsalted butter
¼ cup All Purpose Flour
Mac and cheese base
20 oz dry elbow pasta (or any large spoonable pasta like penne, farfalle, radiatori, etc.)
20 oz Mixed grated or crumbled cheese: cheddar, jack, Swiss, and Italian mix are
You can get interesting here with different blends of cheeses, just be sure to use a base of cheddar/jack cheese. I love to add good gouda and gruyere to mine.
Crumb topping
1 cup Panko bread crumbs
2 oz unsalted butter
1 Tbsp Kosher salt
1 tsp smoked paprika
1 pinch ground black pepper
1 clove garlic, minced
Method of Preparation:
Prepare bechamel (up to a day before):
Heat milk and cream on stove to a simmer with onion, bay, pepper, clove and salt; when simmering (just below a boil) cover and remove from heat.
Let it sit for 10 minutes for flavor to bloom. Strain out solids, reserving
liquid.
Meanwhile, make a roux: heat butter over medium heat until it bubbles
and appears clear, but not burnt/brown. Add flour and whisk together to form a roux. Cook over medium heat, stirring constantly for 1-2 minutes
until it smells a little toasty, but not burnt.
Stir in strained flavored milk, whisking constantly until it comes to a simmer. It will thicken but not appear very thick, but it should be thicker
than milk. Stir in cream and cool.
Cook pasta:
Bring a large pot of water to a boil. Boil pasta to al dente (follow package
directions, do not over cook); drain and shock in cold/ice water. Drain
when cool.
Make breadcrumbs
Preheat oven to 350.
Heat butter in large sauce pan with garlic, pepper, and paprika. Toss with panko, toast in oven for 3-5 minutes. Cool and reserve.
To finish :
Preheat oven to 350F.
Combine cool sauce, cheese, and cool pasta. Fold together and taste, adjust salt as necessary.
Pour into large casserole dish and cover tightly with foil.
Bake covered until it is hot and cheese is melted, about 30 mins-1 hour.
Preheat oven to broil on low.
Uncover mac and stir in a bit more cream. Top with breadcrumbs.
Bake uncovered until breadcrumbs are caramelized and the cheese sauce is bubbling at the sides.
Serve hot! The mac n cheese will stay ooey gooey delicious for 15-30 minutes, longer if held warm.
Bumper Crop Roasted Vegetables
Yields side dish for 4-6 guests
Ingredients:
1-2 eggplants
1-2 summer squash
1-2 bell peppers
1 pint cherry tomatoes
Kosher salt to taste
2 garlic cloves, peeled
Pinch of ground black pepper
Fresh herbs: mint, Italian basil, flat leaf parsley; equal mix of the three
Fresh thyme and marjoram
Fresh lemon
Extra virgin olive oil
Method of Preparation:
Wash all produce and dry thoroughly.
Preheat grill to high or oven to high broil.
Cut eggplants and squash into large wedges.
Cut peppers in half and de-seed, cut into large chunks the same size as the eggplant and squash. 5. Rub veggies in olive oil, salt and pepper.
Roast or grill until blistered, charred on edges, and al dente tender; reserve to a bowl and cover to steam veggies and fully tenderize.
Meanwhile, prepare a dressing: mince or microplane garlic.
Season with salt and lemon juice, let sit for 5-10 minutes.
Mince herb leaves and add to the mix with a generous amount of olive oil.
When ready to serve, combine dressing with roasted veggies. Taste and adjust seasoning. Serve hot or cold.
