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the smiths mac and cheese

July 15, 2018 Nancy

this is a copycat recipe from the smith restaurant in NYC for their mac and cheese made in a cast iron skillet.

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the smiths mac and cheese

serves: 8
by: Nancy
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Ingredients

  • 1- pound elbow macaroni
  • 4 tbsp. unsalted butter
  • 4 tbsp. all-purpose flour
  • 12 ounces heavy cream
  • 12 ounces whole milk
  • ¾ cup cheddar shredded
  • ¾ cup fontina shredded
  • ¾ cup gruyère shredded
  • ¼ cup parmigiano reggiano shredded
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • ½ cup shredded parmigiano reggiano to finish

Instructions

  1. preheat oven and a shallow ovenproof baking dish or cast-iron skillet to 400° f.
  2. in a large pot of boiling, salted water, cook pasta to al dente.
  3. strain but do not rinse.
  4. simultaneously, in 2-quart, heavy-bottomed stockpot, whisk butter and flour together over medium heat to make a blonde roux.
  5. add milk and heavy cream; whisk until boiling.
  6. add all the cheese, reserving ½ cup of parmigiano reggiano; stir until mixture is melted evenly throughout.
  7. add cooked pasta to cheese mixture, season to taste with kosher salt and freshly ground black pepper.
  8. remove hot baking dish from oven and butter it evenly while hot.
  9. add entire contents to buttered baking dish, sprinkle top with reserved parmigiano reggiano.
  10. bake in the middle of the oven for 25 minutes, until top is browned.
  11. serve immediately.

i used these items to make this dish:

cast iron skillet
silicone whisks

 

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large elbows
butter 100x100
flour 100x100
heavy cream 100x100
milk 100x100
sharp cheddar
fontina cheese
greyere
locatelli cheese 100x100

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