Game day approacheth! What are you bringing to the Super Bowl tailgate? Here’s an idea for you: this unbeatable classic mac and cheese recipe from world-famous Murray’s Cheese.
Murray’s Classic Mac & Cheese
8 ounces Fontina Val d’Aosta, grated
8 ounces Spring Brook Reading, grated
6 ounces Comte St. Antoine, grated
2 ounces Cabot Cheddar, finely grated
1 half onion, skin removed
1 bay leaf
1 quart milk
8 tablespoons butter
½ clove garlic, grated
½ cup all-purpose flour
½ teaspoon nutmeg
½ teaspoon black pepper
1/4 teaspoon cayenne
1 pound elbow macaroni
3 tablespoons butter
1 cup Panko breadcrumbs
2 sprigs fresh thyme, minced
Zest of 1 lemon
1. Pre-heat oven to 350 degrees F.
2. Cut a slit into the halved onion and place a bay leaf in the slit. Stick the 2 cloves into the onion. Placing the milk in a saucepan over medium low heat and add the onion.
3. In a separate saucepan, make a Mornay sauce: melt 5 tablespoons butter and add the grated garlic. Slowly add the flour, whisking to combine, and cook for 2 minutes. Remove the onion from the warm milk and discard. Ladle in the warm milk to the butter and flour mixture (called a “roux”), whisking constantly, until combined and smooth. Add the nutmeg, black pepper, and cayenne pepper. Add 5 ounces Fontina Val d’Aosta and 5 ounces Spring Brook Reading. Then add 3 ounces Comte St. Antoine and whisk until well combined.
4. In a large pot, bring water to a boil and add salt. Add the macaroni and cook until al dente. Strain the macaroni and place into a bowl. Add the remaining grated cheeses and toss to combine.
5. Pour the Mornay sauce over the macaroni and toss to combine. In a small sauté pan, melt 3 tablespoons butter and add the Panko breadcrumbs, thyme, and lemon zest. Place the combined macaroni and cheese into a shallow baking dish and top with the breadcrumbs. Bake for 20 minutes and serve right away.Posted on