Mac and Cheese with Soubise

Mac and Cheese with Soubise
Yield
6servings
Yield
6servings
Mac and Cheese with Soubise
Yield
6servings
Yield
6servings
Ingredients
  • 4tablespoons butter
  • 1medium onionsliced
  • a/n coarse salt
  • 1each shallotroughly chopped
  • 3tablespoons flour
  • 2 1/2 cups milk
  • 1tablespoon white wine vinegar
  • 3tablespoons sherry
  • 1tablespoon fish sauce
  • 1teaspoon dry mustard
  • 1/4teaspoon black pepper
  • 1pinch nutmeg
  • 1/4teaspoon ground cayenne pepperoptional
  • 1/4teaspoon smoked paprikaor cayenne
  • 12ounces macaronipenne, or cellentani
  • 3tablespoons buttermelted
  • 5ounces Comté or Gruyeregrated
  • 5 ounces Emmenthalergrated
  • 5 ounces Cheddargrated
  • 1/4cup Parmigiano-Reggiano cheesegrated
  • 1/2cup panko bread crumbs
Yield:
Instructions
  1. Melt half the butter in a medium saucepan over medium heat and add the onions and a four-fingered pinch of salt.
  2. Cook, stirring until the onions is nicely caramelized.
  3. In another small saucepan over medium heat, melt the remaining butter.
  4. Add the shallot and a three-finger pinch of salt and cook until some of the water has cooked out of the butter, about 1 minute.
  5. Add the flour, stir to mix it with the butter, and cook until the mixture has taken on a toasted aroma, a few minutes.
  6. Gradually whisk in the milk and stir with a spatula, to make sure the flour doesn’t stick to the bottom of the pan, until the sauce comes up to a simmer and thickens, a few minutes more.
  7. Stir in a three-finger pinch of salt, the white wine vinegar, sherry, fish sauce, dry mustard, black pepper, nutmeg, cayenne, and smoked paprika (if using).
  8. Add the caramelized onion to the sauce and stir until heated through.
  9. Keep the sauce warm over low heat.
  10. Cook the pasta just until al dente, drain, the return it to the pot.
  11. Use a tablespoon of the butter to spread in a half-sized hotel pan.
  12. Place the pasta in a large bowl.
  13. Sprinkle half of the Comté cheese into the soubise and stir until melted.
  14. Remove from the heat and pour over the pasta.
  15. Toss the pasta and pour it into the baking dish.
  16. Top with the remaining Comté.
  17. Preheat the oven to 425°F.
  18. Sprinkle the pasta with the Parmigiano-Reggiano.
  19. In a small bowl, toss the panko with the remaining melted butter and spread this over the top.
  20. Cover with aluminum foil and bake until heated through, about 20 minutes (longer if it has been chilled in the refrigerator).
  21. Remove the foil and bake until the cheese is nicely browned, or turn on the broiler/grill and broil/grill until the top is browned, 15 to 20 more minutes.
  22. Serve immediately.