Friday, May 29, 2015

City Hall Macaroni And Cheese

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins


  • Servings: 6
  • 1 lb penne rigate
  • 2 cups heavy cream
  • 2 cups whole milk
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 2 cups grated american cheese
  • 1 1/3 cups grated monterey jack cheese
  • kosher salt
  • fresh ground pepper
  • 1/2 cup panko breadcrumbs
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons grated parmesan cheese


  • 1 preheat the oven to 350°; butter a 13x9 inch baking dish.
  • 2 bring 6 quarts of salted water to boiling; add in the pasta and cook, stirring occasionally, 9-10 minutes or until al dente; drain.
  • 3 in a large saucepan, combine the cream, milk, cayenne, and nutmeg over medium-high heat; reduce by half (the author says about 15 minutes but i don’t know); once the mixture starts to simmer, stir to break the layer of foam so that it will not boil over.
  • 4 lower heat to medium-low; add in the american and monterey jack cheeses; whisk until well blended.
  • 5 season to taste with salt and pepper.
  • 6 add the penne to the sauce; stir vigorously (taking care not to break the pasta); this will release starch and help thicken the sauce.
  • 7 transfer mixture to the baking dish; combine the panko, parsley, and parmesan; sprinkle over the pasta.
  • 8 bake 15 minutes or until bubbly and golden.

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