Best 5 Thomass Macaroni And Cheese Recipes

THOMAS'S MACARONI AND CHEESE

Steps:

• Melt butter in a large saucepan over medium heat; whisk in flour until fully incorporated, about 3 minutes. Slowly whisk in milk; bring to a simmer and continue whisking until sauce has thickened, about 10 minutes.
• In a medium bowl, combine Monterey Jack, Gruyere, Comte, and cheddar cheeses. Whisk cheeses into simmering milk mixture, about 1/2 cup at a time, letting each addition melt before adding the next. Add 2 teaspoons salt, and pepper; stir to combine.
• Meanwhile, bring a large pot of water to a boil over high heat; generously season with salt and return to a boil. Add pasta and cook according to package directions. Drain and transfer saucepan with cheese sauce, and fold to combine; serve immediately.

TIM'S MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and reserve.
• In a large sauce pan, melt 4 tablespoons butter or margarine over medium heat. Add flour and some ground black pepper to taste; stirring until paste-like consistency. Add milk to mixture and stir continually until mixture starts to thicken; slowly stir in cheese 1 cup at a time until all cheese is melted.
• Preheat oven to 350 degrees F (175 degrees C).
• Pour cheese mixture over macaroni. Mix well and pour into a lightly greased 9x13 inch baking dish. Place bread pieces on top of macaroni mixture and season with salt and pepper to taste. Melt 4 tablespoons butter or margarine and pour over bread. Bake in preheated oven for 25 to 30 minutes or until bubbly and golden brown. Serve.

CHEF JOHN'S MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
• Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
• Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
• Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
• Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

THOMAS JEFFERSON MAC & CHEESE RECIPE

Steps:

• Preheat oven to 400 degrees F Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well. Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer. Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard. Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top. Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

THOMAS KELLER'S MACARONI GRATIN (GRATI DE MACARONI) RECIPE RECIPE

Steps:

• Mornay sauce: 1. Melt the butter in a large heavy saucepan set on a diffuser over medium heat. 2. Add the onion and a pinch of salt and cook slowly, stirring occasionally, for 2-3 minutes, or until the onion is translucent. 3. Sprinkle in the flour and cook for about 3 minutes, stirring constantly so that the roux doesn't burn or color. 4. Whisking constantly, add the milk and cream and whisk until fully incorporated. 5. Bring to a simmer, whisking, then add the bay leaf, peppercorns, and cloves. 6. Move the pan to one side of the diffuser, away from direct heat to avoid scorching, and bring back to a gentle simmer. Adjust the heat to maintain a gentle simmer and cook, whisking occasionally, reaching into the corners of the pan, for about 30 minutes. (If the sauce does begin to scorch, pour it into a clean pan - don't scrape the bottom of the pan - and continue). 7. Remove the sauce from the heat and season to taste with salt, a grating of nutmeg, and a pinch of white pepper. 8. Strain the sauce, add the cheese, and whisk to melt. 9. Use immediately, or place in a storage container, press a piece of plastic wrap against the surface to keep a skin from forming, and refrigerate for up to a week. 10. If the sauce is too thick after refrigeration, it can be thinned with a little heavy cream. Mac and Cheese 1. Bring a large pot of salted water to a boil. Add the macaroni and cook until tender; drain, rinse under cold water, and drain on paper towels. 2. Meanwhile, put a rack in the top third of the oven and preheat the oven to 400F. 3. Warm the Mornay sauce in a large saucepan over low heat. If the sauce has been refrigerated and seems too thick, thin it with a little additional heavy cream. Remove from the heat and add the macaroni and mushrooms or ham, if using (* I use sauteed smoked bacon). Mix well and season to taste with salt, pepper, and nutmeg. (The mixture may look loose, but the macaroni will continue to absorb sauce and it will thicken as it bakes.) 4. Pour into an 8-cup gratin dish, such as a 9-by-15-inch oval, or into individual gratin or baking dishes. Sprinkle the top with the thyme, cheese, and bread crumbs. 5. Place the gratin dish(es) on a baking sheet in order to catch any sauce that may bubble over, then place in the oven. Turn the heat down to 375F and bake for 15 to 20 minutes, or until the mixture is hot and bubbling around the edges. If the gratin has not browned, turn on the broiler to brown the top.