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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a lighter version of mac and cheese. Found this in A New Way To Cook by Sally Schneider. It's really delicious. Ingredients:
1/2 teaspoon unsalted butter |
2 tablespoons rice flour |
2 1/2 cups whole milk |
1/4 teaspoon salt |
1 small shallot, peeled and left whole |
1 small bay leaf |
fresh ground white pepper |
8 ounces macaroni |
3 ounces sharp cheddar cheese or 3 ounces monterey jack cheese, shredded |
1 teaspoon sweet hungarian paprika |
3 1/2 ounces aged gouda cheese or 3 1/2 ounces monterey jack cheese, grated |
coarse salt |
fresh ground black pepper |
Directions:
1. Preheat the oven to 450°F.
2. Lightly grease a 2-quart ovenproof dish with the butter and set aside.
3. To make the rice cream, rinse a small saucepan with cold water.
4. Add the rice flour.
5. With a whisk, gradually beat in enough milk to make a thick paste, then continue whisking in the remaining milk until well blended.
6. Add the salt, shallot, bay leaf and white pepper to taste.
7. Bring to a boil over very low heat, whisking occasionally.
8. Simmer 10 minutes or until the mixture has the consistency of thick cream, strain through a fine sieve into a bowl and set aside.
9. Bring a large pot of water to a boil and salt well.
10. Add the macaroni and cook until almost tender but still quite firm to the bite.
11. Drain well and return to the pot.
12. Stir in the rice cream, Cheddar cheese, paprika and all but 2 Tbsp of the dry jack cheese, add salt and pepper to taste.
13. Pour the macaroni into the casserole.
14. Sprinkle the top with the remaining jack cheese.
15. Bake for 15 minutes or until the top is golden brown.
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