Eddie Challenge: Mac & Cheese
Eddie the Eagle flexed his culinary muscles to make some incredible mac and cheese earlier today.
Think you can do better? Let's see it. Post your creations using #woodwardway, and check out our blog post if you're in need of a recipe:
Macaroni and Cheese
Serving size: 6 ounce scoop
(For vegan and gluten free, Eddie substituted gluten free elbow macaroni, almond milk, vegan butter, and dairy free cheese in the same quantities as listed below).
1 tablespoon butter, to grease the baking dish
2 teaspoons kosher salt
1 pound elbow macaroni
1/2 stick unsalted butter
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon white pepper
2 cups milk
2 1/2 cups sharp cheddar cheese
1/2 cup panko, breadcrumbs, We use Kikkoman gluten free
1/2 stick unsalted butter, melted
Preheat the over to 350 degrees F. Butter a 2-quart casserole dish.
Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Cook the macaroni until half tender, about 8 minutes. Cool with lots of cold water. Drain well and set aside.
For the cheese sauce. In a small saucepan, melt the butter. Stir in the flour using a whisk to make a roux and then cook over medium heat, stirring constantly until the roux bubbles and the flour turns pale brown, about 3 minutes.
Add the salt and pepper. Then, slowly add the milk, stirring constantly. Continue to cook until thickened, stirring constantly.
Add the cheese to the sauce. Stir until the cheese melts.
Add the cooked, drained macaroni and mix thoroughly.
Pan up the mixture into the casserole dish.
For the topping. In a small bowl, stir the breadcrumbs with the melted butter until the crumbs are moistened. Top the macaroni & cheese with the breadcrumbs in a layer.
Bake in oven until hot about 180 degrees F. and bubbling on the sides of the pan, about 15 minutes.
Yield: 2 1/2 pounds.