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"CUL DE SAC" MAC 'N' CHEESE




Source of Recipe


RecipeGoldMine


Recipe Introduction


The following recipe was featured during the presentation of The Burbs during TBS's Dinner & a Movie.



List of Ingredients




For the Cheese Sauce
2 1/2 cups milk
1/2 onion
1 bay leaf
1 clove
1/2 cup butter
1/4 cup shallots
1/4 cup flour
1/6 teaspoon white pepper
1 teaspoon dry mustard
1 tablespoon Worcestershire sauce
Pinch nutmeg
Pinch cayenne
1 teaspoon thyme
Salt to taste

For the Filling
1 cup Gruyere cheese, grated
1 1/2 cups Cheddar cheese, grated
1 cup Parmesan cheese, grated
8 ounces dry macaroni
1/4 cup bread crumbs
1 "kiss
the cook" apron
1 set lawn darts
1 box grass seed
1 dirty little secret



Recipe



Preheat the oven to 375 degrees F. Butter a 2-3 quart casserole.

Cook the macaroni until al dente (a minute or two less than the package instructions). Rinse in cold water, drain and set aside.

Pour the milk into a small saucepan, stick the bay leaf to the onion with the clove and add to the milk. Slowly bring the milk to a simmer on a medium-low heat. Melt 1/2 of the butter in a medium saucepan, add the chopped shallots and cook at a medium heat until soft. Add the flour, dry mustard and white pepper and cook another 2 minutes.

Slowly add the milk to the butter and flour mixture, whisking constantly. Add the studded onion and the Worcestershire to the sauce and simmer at least 20 minutes, until thick and creamy.

Remove from heat, discard the onion and stir in 1/2 cup each of the cheddar and gruyere. Lightly season with thyme and just a pinch of nutmeg and cayenne.

Mix and bake: Turn the cooked, drained macaroni into the buttered casserole, top with the cheese sauce and mix well.

Stir in the remaining Cheddar and gruyere with the noodles and warm sauce and top evenly with the bread crumbs and Parmesan cheese.

Dot with the remaining butter and bake uncovered for twenty to thirty minutes until brown and bubbly.

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