"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Stovetop Mac & Cheese, by Ted Dixon, is from Cooking with the Quigleys,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 c. water 3 T. butter 3 T. all-purpose flour 2 c. Heavy Cream (or half & half, or whole milk) 1 clove garlic minced 8 oz. pasta (I like shells or cavatappi) 8 oz. grated cheese (I like to combine cheddar and Parmesan) pinch minced parsley (optional) kosher salt fresh ground pepper
1. Boil water for pasta and add 1-2 T. kosher salt to pasta water. Add pasta and cook until al-dente. 2. While pasta boils melt butter and saute garlic over medium heat for 1-2 min. Don't let the garlic burn or you will have to start over. 3. Gradually add the flour with a wire whisk until the flour is incorporated with no lumps. Continue to stir roux briskly for 1 minute. 4. Add the cream all at once while continuing to whisk. Keep whisking until there are no lumps in the mixture. 5. Continue stirring over medium heat until the cream begins to lightly boil. The mixture must boil to reach maximum thickness. 6. Add all of the cheese and stir as the cheese melts. Add salt and pepper to taste. 7. Drain the pasta completely. Extra water may cause the béchamel to break and become oily. Add the pasta to the cheese sauce and stir to combine. Serve immediately topped with Parmesan and minced parsley (optional).
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