Cook the Book: Mac and Cheese with Soubise

Name: Cook the Book: Mac and Cheese with Soubise
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 0 teaspoons freshly ground black pepper; 3 Tbsps butter, melted; 0 teaspoons cayenne (optional); 1 teaspoon dry mustard; 1 Tbsp fish sauce; 3 Tbsps all-purpose flour; 6 servings Kosher salt; 340 grams macaroni, penne, or cellentani; 355 milliliters milk; 1 medium onion, sliced; 118 milliliters panko bread crumbs; 59 milliliters grated Parmigiano-Reggiano, tossed with 2 tablespoons melted butter (optional); 1 shallot, roughly chopped; 3 Tbsps sherry; 0 teaspoons smoked paprika (optional, substitute cayenne if you wish); 1 Tbsp white wine vinegar

You can never have too many main course recipes, so give Cook the Book: Mac and Cheese with Soubise a try. This recipe serves 6. One portion of this dish contains roughly 12g of protein, 10g of fat, and a total of 366 calories. If you have panko bread crumbs, paprika, parmigiano-reggiano, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a pescatarian diet.

Instructions

Make the Soubise: Melt half the butter in a medium pan over medium heat and add the onions and a four-fingered pinch of salt. Cook, stirring until the onions is nicely caramelized.

Ingredients you will need

Butter

Onion

Salt

Equipment you will use

Frying Pan

In a small saucepan over medium heat, melt the remaining butter.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Shallot

Butter

Water

Salt

Add the flour, stir to mix it with the butter, and cook until the mixture has taken on a toasted aroma, a few minutes. Gradually whisk in the milk and stir with a flat-edged wood spoon or 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. 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).

Ingredients you will need

White Wine Vinegar

Smoked Paprika

Black Pepper

Mustard Powder

Fish Sauce

Ground Cayenne Pepper

Butter

Nutmeg

Sherry

All Purpose Flour

Sauce

Milk

Salt

Equipment you will use

Spatula

Whisk

Frying Pan

Add the onion to the sauce and stir until heated through.

Ingredients you will need

Onion

Sauce

Transfer the sauce to a blender and process until puréed, or purée in the pan with a hand blender. Keep the sauce warm over low heat. You should have about 2 cups.

Ingredients you will need

Sauce

Equipment you will use

Immersion Blender

Blender

Frying Pan

Cook the pasta just until al dente, drain, the return it to the pot. Use 1 tablespoon of the butter to spread on a 9-by-13-inch baking dish or another appropriately sized, ovenproof vessel.

Ingredients you will need

Butter

Spread

Pasta

Equipment you will use

Baking Pan

Pot

Place the pasta in a large bowl.

Ingredients you will need

Pasta

Equipment you will use

Bowl

Sprinkle half of the Comté cheese into the soubise and stir until melted.

Ingredients you will need

Cheese

Comte

Remove from the heat and pour over the pasta. Toss the pasta and pour it into the baking dish. Top with the remaining Comté. The pasta can be baked immediately or later in the day, or it can be covered and refrigerated for up to 3 days before baking.

Ingredients you will need

Comte

Pasta

Equipment you will use

Baking Pan

Preheat the oven to 425°F.

Equipment you will use

Oven

Sprinkle the pasta with the Parmigiano-Reggiano (if using). In a small bowl, toss the panko with the remaining melted butter and spread this over the top. Cover with aluminum foil and bake until heated through, about 30 minutes (longer if it has been chilled in the refrigerator).

Ingredients you will need

Parmigiano Reggiano

Butter

Spread

Panko

Pasta

Equipment you will use

Aluminum Foil

Oven

Bowl

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.

Ingredients you will need

Cheese

Equipment you will use

Broiler

Grill