A twist on the classic mac 'n' cheese (macaroni and cheese). Torchiette pasta is smothered with a cheesy aged cheddar sauc...
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Absolutely best variation on Mac and Cheese I have made. Not only did I practice my sauce, I also made a great comfort meal on a very cold snowy day in Canada. I used a local Amber Ale - Flying Monkeys and we enjoyed that same beer with the meal. I didnt have the pasta recommended so used a really good dried spelt penne and it was delicious. Also didnt have any cayenne on had so used my favorite ingredient dried red chilies and it was quite hot, which works great for me but may deter some. The chili heat with the rich cheese sauce - I used Balderson one year old cheddar-is really fantastic though. There was only two of us, and my partner ate the lions share, but there are no leftovers. Probably not a good thing, but if comfort was the aim (and it was) then all is well in the world. This is the first practice recipe for me from rouxbe, and I have to say you have transformed my lumpy bechamel world into something I now feel in full control of. Who knew with a few pointers it really was that easy...no more need to dirty my emursion blender! I am really a chili fan, can you tell me what the difference might be using dried chili vs cayenne in a sauce? I seem to like the chili heat better, but cannot put my finger on why or how to best describe the reason. Would be curious to know what or if there is a difference in how they each perform in a heated sauce.
Sounds like you had an awesome meal and good job on the bechamel and working in your substitutions. I can't really say either about the heat from different chilies...there are several books on chilies and spices as there are so many different kinds. The best way is to keep experimenting with the ingredients you have on hand to determine what you like best. Maybe an expert on chilies/spices can pipe in :-) Again, great job! Glad you liked the dish. Cheers!
We enjoy beer and bacon so this recipe fit the bill for tonight's dinner. Forgot the noodles and didn't want to return to the store so we made homemade dumplings (the size of gnocchi), also forgot the milk so used heavy cream, added a bit of Serrano Peppers and used Great White Ale for beer. Served it with a side of asparagus. Very comforting and delicious dish! Cooking along with your video made it an easy first attempt at making this type of sauce. Thank you. :D
If there are people that simply do not like the taste of beer, I imagine that they would not even noticed it; however, if they cannot have beer then I would suggest that you just leave it out. It will still be a delicious mac 'n' cheese without it. Cheers!
Good eye Mark; however, we made a note at the bottom of the recipe, which says "Smoked paprika adds a very unique flavor to this dish. You may want to add a bit at a time, as it can easily dominate the dish. You can always add more, but you can't take it away."
The person who is the author of this particular recipe is quite a fan of smoked paprika, which is why there was quite a bit added.
If you really like smoked paprika, feel free to add a bit more. Cheers!
Hi Edward- You could use white wine instead of beer, but that would really alter the flavor profile of the dish.
If you do want to try it, you'll likely want to reduce the white wine a bit (by about half or so) before proceeding, or the sauce may be too bright and acidic. Let us know what you decide to do. Enjoy!
I made my first béchamel into my first Mornay today. It was also the first time I paid close attention to seasoning ever. Indeed I was surprised to see how the initial flat taste of the béchamel came alive after a couple pinches of salt, all the while not tasting salty at all. I finished it with a liaison and turned it into a mornay with great success.
I mixed it with pasta, peppered bacon, and peas and it was fantastic as it was. Then I baked it, sans broiler (which cannot be used on my oven).
I was heartbroken to see my mornay absorbed and disappeared even after adding pasta water to adjust the mix. Ah, well. Cook & learn. Next time: Much less shallow dish, more sauce, and maybe just forget the bake. :)
First off, let me say, nice job on your practice. Sounds like you really learned some great things.
As for baking with a béchamel or mornay, you generally need to start with a thinner sauce. Especially with a mornay as it already has the egg in it, which is a thickener.
Next time, perhaps try making a thinner sauce, baking it on a lower heat and/or for not as long and see how that goes for you. Good luck and keep up the great work. Cheers!