macaroni and cheese roux recipe dutch oven

Once the milk is incorporated, and no more lumps are in the mix, remove from heat and add 1 cup of each cheese, 1/2 a cup at a time, until all melted and mixed. Slowly pour in milk, 1/2 a cup at a time, whisking after each addition. Continue cooking, stirring constantly for another 3 or so minutes, to lightly brown the flour mixture. Add in flour and seasoning, and quickly mix together with a whisk.

Do you make mac and cheese homemade or from the box?īoil pasta according to package directions, until al dente.

Wine Suggestion: A good Pinot Grigio or other dry Italian white.įrom JAMIE'S AMERICA by Jamie Oliver. Serve your macaroni and cheese in the center of the table, with your bowl of crispy bread crumbs for sprinkling over, and a lovely green salad. Remove from the heat and tip into a nice bowl. Stir and toss the crumbs around until crunchy and golden all over.

While it's cooking, put your bread crumbs and remaining thyme into a frying pan with a few drizzles of olive oil over a medium heat. Bake it for 30 minutes in the oven, until golden, bubbling, crispy, and delicious.Ĥ. If you've made your sauce in a Dutch oven, leave everything in there if not, transfer it to a deep earthenware dish. You want it to be slightly too wet because it will thicken up again in the oven, so add a splash of water if needed.ģ. Now work on the flavor - taste it and season it until it's hitting the right spot. A little Worcestershire sauce added now is nice so is a little grating or two of nutmeg. Stir in your grated cheese, chopped tomatoes, and some of the thyme leaves. Give it a good stir and take the pan off the heat. Drain the pasta and add it immediately to the sauce. Meanwhile, roughly chop the tomatoes on a board and season them well with salt and pepper. Add the pasta to the pan of boiling salted water and cook following the package instructions. Bring the mixture to a boil, then leave on a low heat to simmer and tick away, stirring occasionally. Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice, smooth sauce. Keep cooking and stirring until golden and the garlic is nice and sticky.

Add all the sliced garlic - don't worry about the amount, because each slice will caramelize like toffee in the roux.

Melt the butter in a large ovenproof saucepan, or a Dutch oven, over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste - this is your roux. 10 cloves garlic, peeled and thinly slicedĪ few sprigs of fresh thyme, leaves pickedĪ couple splashes of Worcestershire sauce, such as Lea & Perrins (optional)ġ.Get a large saucepan of salted water on to boil.

Macaroni and cheese roux recipe dutch oven