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Macaroni and Cheese
(Yield: 24 servings)
8 ounces butter
4 ounces flour
2 quarts plus 3 cups milk
4 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
1/2 teaspoon grated nutmeg
1/2 teaspoon cayenne pepper
1 1/2 pounds extra-sharp goat’s milk cheddar, grated
1 1/2 pounds Gruyère cheese, grated
1 pound fontina cheese, grated
2 pounds large pasta shells
9 ounces Kikkoman Panko Japanese Style Bread Crumbs
In large saucepan, melt butter over low heat; whisk in flour and cook for 2 minutes. Slowly whisk in milk; cook over low heat, whisking frequently, until mixture thickens. Whisk in salt, black pepper, allspice, nutmeg and cayenne pepper. Stir in cheeses; remove from heat and cover. Cook pasta in large amount of boiling water for about 10 minutes or until slightly undercooked; drain and stir into cheese sauce. Place 1 cup macaroni mixture in 12-ounce gratin dish; sprinkle with 2 tablespoons panko. Repeat with remaining ingredients to make 24 portions. Refrigerate, covered.
For each serving, to order: Place 1 gratin dish in 350°F oven for 30 minutes or until sauce is bubbling and panko is golden.
Recipe created by Chef Scooter Kanfer-Cartmill
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