Basicamente � um macarr�o ao molho mornay,
mas o queijo usado � Monterey Jack cheese.
Depois � gratinado com cobertura de mistura de
farinha panko (pao de forma triturado), manteiga
derretida, paprica defumada e parmesao ralado.
Substitutos:
gouda
havarti
muenster
parmesan
colby
cheddar ingles
sugestao 1 cheddar ingles + emental + prato (nas mesmas proporcoes massicas)
sugestao 2 cheddar ingles + gruyere
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Receita do washington post
This classic macaroni and cheese is the gateway to your own custom bowl of gooey
goodness
FOR THE TOPPING
5slicesgood-quality white sandwich bread (about 5 ounces total), torn into rough
pieces (about 4 1/2 cups)
4tablespoons(1/2 stick) cold, unsalted butter, cut into 8 equal pieces
FOR THE PASTA AND CHEESE
1pounddried elbow macaroni or other small, shaped pasta
1tablespoonplus 1 teaspoon salt
5tablespoonsunsalted butter
6tablespoonsflour
1 1/2teaspoonspowdered mustard
1/4teaspooncayenne pepper (optional)
5cupswhole, low-fat or nonfat milk, warmed or at room temperature
8ouncesMonterey Jack cheese, shredded (2 cups)
8ouncessharp cheddar cheese, such as Cabot Smooth Sharp, shredded (2 cups)
Step 1
For the topping: Combine the bread and butter in a food processor; pulse 10 to 15
times to yield a coarse crumb mixture.
Step 2
For the pasta and cheese: Preheat the oven to 375 degrees. Have a 9-by-13-inch
glass or ceramic baking dish at hand.
Step 3
Bring 4 quarts of water to a boil in a large pot over high heat. Add the macaroni
and 1 tablespoon of the salt; cook, following the package directions, and pour into
a colander to drain.
Step 4
Heat the butter in a large saucepan over medium-high heat until it foams. Add the
flour, powdered mustard and cayenne pepper, if using; stir well to combine,
continuing until the mixture becomes fragrant and deepens in color, about 1 minute,
then gradually stir in the milk. Bring to a boil, constantly scraping the bottom of
the pan to prevent scorching; this step will take 10 to 15 minutes, depending on
the temperature of the milk. (The mixture must reach a full boil to fully thicken.)
Step 5
Reduce the heat to medium or medium-low so that the mixture is barely bubbling
around the edges; cook for about 5 minutes, stirring occasionally, until it has
thickened to the consistency of heavy cream.
Step 6
Remove from the heat. Add the cheeses and the remaining teaspoon of salt, stirring
until the cheeses are completely melted. Add the cooked pasta, stirring to
incorporate.
Step 7
Transfer the mixture to the baking dish, spreading it in an even layer. Sprinkle
evenly with topping. Bake until the mixture is bubbling and the crumbs are golden
brown, about 20 minutes. (If the topping appears to be browning too quickly, cover
loosely with aluminum foil.)
Step 8
Cool for about 5 minutes before serving.
