Mac & Cheese
¼ cup shallots, minced
2 teaspoons minced garlic
6 ounces unsalted butter, additional for buttering the pan
3 teaspoons salt + more for pasta water
2 teaspoons fresh ground pepper
1 cup flour
2 cups whole milk
4 quarts of water
1 box fusilli dried pasta
1 cup grated parmesan cheese
½ cup goat cheese
½ cup breadcrumbs
¼ cup chopped fresh parsley
Preheat oven to 350˚F.
Butter a 9x13” non-stick cast iron pan.
To start the béchamel sauce, sauté shallots and garlic in butter in a small saucepan and cook until translucent. Season with salt and pepper.
Add in flour and whisk, making sure to not create clumps.
Heat milk in a small sauce pan on the side.
Cook flour and butter until golden brown. Begin adding milk in stages to the mixture, whisking constantly and cook 5 – 10 minutes stirring to ensure a smooth consistency.
Once béchamel has reduced, remove from heat and stir in the cheeses.
Meanwhile, bring heavily salted water to a boil in a stock pot.
Add pasta to boiling water and stir after 1 minute.
Cook pasta according to box minus one minute, then drain. Add the pasta right into the sauce, stirring to combine.
Pour mixture into the prepared cast iron pan.
Sprinkle bread crumbs on top and bake for 15 – 20 minutes until the bread crumbs are golden brown.
Remove pan from oven, top with chopped parsley and serve.
To make your own breadcrumbs, start with day old bread, cut into large chunks and toss with olive oil and salt and pepper. Toast in the oven at 325˚F for 8 – 10 minutes. Once out of the oven, pulse in a food processor. Store in freezer in storage container for up to 6 months.
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