Can You Elevate Boxed Mac and Cheese?!? | Next Level Kitchen
Gordon Ramsay
Boxed Mac and Cheese is an institution…but can it be taken to the Next Level? Richard Blais is taking that box and elevating it the only way he knows how: with leftover steak and crisped potato chips. Meanwhile, Nyesha Arrington is making a classic baked Creamy Mac and Cheese, just like her family makes at home. The perfect dish for your Easter weekend, the question is, what Mac and Cheese are you making?
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*Recipes* *and* *Procedure*
*Nyesha’s* *Creamy* *Baked* *Mac* *n’* *Cheese*
_Makes_ _4-6_ _servings_
*INGREDIENTS*
*Pasta*
1 pound elbow macaroni
Kosher salt
*Sauce*
2 ½ tablespoons butter
3 tablespoons all-purpose flour
2 ¼ cups warm whole milk
2 ½ teaspoons kosher salt
1 teaspoon freshly grated nutmeg
3 ½ cups shredded cheese, such as comté, white cheddar and gruyere
*Assembly*
2 cups bread crumbs
2 tablespoons melted butter
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped rosemary
1 tablespoon chopped fresh thyme
*PROCEDURE*
1. Preheat the oven to 350℉. Butter a 2 1⁄2-quart casserole dish or cast iron skillet.
2. Cook the macaroni in salted water until al dente according to the package directions. Drain in a colander and set aside
3. Melt 2 1⁄2 tablespoons of butter in a large saucepan over medium heat. Add the flour and cook, stirring constantly, until the mixture is pale yellow and frothy, about 2 minutes. Do not allow it to brown. Slowly whisk in the warm milk and continue to whisk until the sauce comes to a boil and thickens enough to coat the back of a spoon, 2 to 3 minutes. Season with the salt and nutmeg.
4. Reduce the heat to very low, add ⅓ of the cheese, and stir until the cheese melts and the sauce is smooth. Add the pasta to the pan and stir until it is completely coated in the sauce. Add another ⅓ of the cheese and stir until completely melted. Pour the mixture into the prepared baking dish and
