THE MOST AMAZING STOVETOP MAC N CHEESE RECIPE

Serves: 6

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THE MOST AMAZING STOVETOP MAC N CHEESE RECIPE

Ready in: 1 H & 30 MTotal time: 1 H & 30 M

This recipe is a twist on the original, where the crispy bits of toasted cheese that develop from the smoking-hot heat of the cast iron pan are the winning trait. For the Becahmel Sauce, we experimented with a multitude of cheeses including 2-year Aged Cheddar, Tallegio and Fontina, and the Fontina reigned supreme, based on its flavor and ooey gooey qualities. Choose the cheese of your choice or combine them for extra umami, but do make sure to heat the pan to smoking hot before making the Mac. Enjoy!

Ingredients

• 1 pound macaroni or penne rigate or fusilli
• 2 tablespoons unsalted butter
• 1/4 cup diced shallot
• 1 bay leaf
• 3 tablespoons all-purpose flour
• 1 cup whole milk
• 1/2 cup heavy whipping cream
• 1 teaspoon Dijon mustard
• 12 ounces Fontina cheese or aged white cheddar cheese, shredded
• 2 teaspoons olive oil
• Salt and freshly ground white pepper

Instructions

1. Bring a large pot of water to a boil. Add 2 tablespoons salt and the pasta and stir well. Cook according to the package directions. Drain it and set it aside.
2. Meanwhile, to make the Bechamel Sauce, melt the butter for the sauce in a saucepot over medium heat. Add the shallot and bay leaf and sauté until the shallots are soft and begin to caramelize, stirring often, about 5 minutes. Remove the bay leaf. Add the flour, and cook for one minute, stirring constantly.
3. Slowly add the milk, a little at a time, whisking constantly to avoid lumping. When the flour and milk have been completely combined, stir in the cream. Bring the sauce to a simmer, stirring with a wooden spoon or spatula, until it thickens, about 3 minutes. Reduce the heat to medium-low and stir in the mustard, cheese and salt and pepper. Simmer the saucer for 5 minutes and set aside.
4. Place a cast iron skillet over medium-high heat until almost smoking. Carefully add the olive oil and then the cheese sauce (it will bubble vigorously). Stir with a spatula, like an omelet, as the cheese toasts a bit on the bottom of the pan. After 1 minute, add the drained cooked noodles. Toss the pasta thoroughly with the sauce and continue to cook, stirring occasionally until you have about one-quarter of the mixture is golden brown from the bits of toasted cheese. Serve and dig in!

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