View Full Version : Ted Allen's Amazing Mac and Cheese

October 21st, 2012, 06:33 PM
Ted Allen's Amazing Mac and Cheese


1 pound dried macaroni elbows, ziti, or penne
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups milk
1/8 teaspoon nutmeg
1 bay leaf
2 teaspoons prepared Colmanís mustard
8 ounces cheddar cheese, finely grated
Kosher salt
Freshly ground black pepper
2 tablespoons freshly grated Parmigiano Reggiano (optional)
Panko breadcrumbs (optional)

Preheat oven to 400 F.

Cook the pasta in a large pot of salted water (a teaspoon of salt per quart), then drain and set aside. Your goal is to boil the pasta until itís just barely cooked through, or ďal dente.Ē

Put the pot back over low heat, add the butter, and melt.

Add the flour and stir for one minute, until the mixture begins to bubble.

Raise the heat to medium.

Gradually add the milk, stirring all the while.

Add the nutmeg and bay leaf and bring to a simmer, stirring constantly, particularly at the edges of the pot to keep the flour from burning.

The sauce will simmer as it thickens. Turn the heat down so the sauce is barely simmering. Cook for five to ten minutes; this cooks away the floury taste.

Remove the pan from the heat.

Discard the bay leaf.

Stir in the mustard.

Add the pasta and the cheeses.

Put the pan over very low heat and stir to melt the cheese.

Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Spoon into a serving bowl, or onto serving plates, and serve immediately. For a baked version of the recipe, pour the mixture into a baking dish and sprinkle with a mixture of Parmigiano Reggiano and panko breadcrumbs. Bake at 400 F for a few minutes until it browns.

Source: Ted Allen, food & wine expert, host of Food Network's show Chopped.