Michael Jordan's Macaroni and Cheese
Source of Recipe
Michael Jordan's steakhouse Restarurant
List of Ingredients
1 lb box elbow macaroni cooked
Blond Roux (White Sauce)
1 stick butter
3/4 cup all-purpose flour
Cheese Sauce
6 cups milk
1/2 cup blond roux (made in advance)
1 tablespoon vegetable oil
1 cup diced onion (about 1 large onion)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon plus on teaspoon Worcestershire sauce
1/4 cup Dijon mustard
5 cups aged white cheddar cheese, grated (about 20 oz)
6 oz Gorgonzola cheese, crumbled
1 3/4 cups grated Parmesan cheese (about 7 oz) reserve 1 cup for topping
1 cup fresh bread crumbs
Recipe
Preheat oven to 400 degrees.
Cook macaroni according to package directions. Drain, rinse with cold
water and set aside.
Blond roux:
Melt 1 stick of butter in small saucepan. Add 3/4 cup of flour. Blend
well. Cook while stirring constantly, about 3-5 minutes, until flour
and butter are well blended and start to dry slightly. Reserve for
cheese sauce.
Cheese sauce:
In a large saucepan, bring milk to simmer over medium heat. Whisk in
1/2 cup of the roux. Continue to whisk over heat until smooth and
sauce begins to thicken, about 10 minutes. Saute diced onion in oil
over medium heat until soft. Add onion to roux. Next add
Worcestershire sauce, Dijon mustard, salt and pepper. Whisk to
incorporate all ingredients. Begin to add cheddar cheese, gradually,
in small amounts. Whisk constantly to help dissolve. Add remaining
cheddar, the Gorgonzola and 3/4 cup of Parmesan. Whisk until smooth.
Mix cheese sauce with cooked macaroni. Place in a large buttered
oven-proof dish. Top with breadcrumbs and remaining 1 cup of Parmesan
cheese.
Bake for about 10 minutes or until hot. To brown, place under the
broiler until top is evenly browned; watch carefully.
Serves 8 (The recipe says "8 servings", however it seems more like
twelve or more.)
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