Portland, Oregon Chef's Table by Laurie Wolf

Author:Laurie Wolf
Language: eng
Format: epub
ISBN: 9780762787111
Publisher: Lyons Press

In a large saucepan, melt the butter and mix in flour, to make a tight roux. Cook for several minutes, stirring, until light golden brown.

Slowly add the milk, stirring frequently, until thick and beginning to boil.

Season the sauce with the spices.

In a large saucepan, cook the onion in the olive oil until slightly caramelized; add garlic and cook for 1 minute.

Stir the onions into the béchamel sauce.

Preheat the oven to 350°F. Grate all the cheeses and mix. Reserve 1 cup for the top.

In a very large bowl combine all the ingredients, including the cooked pasta, except the bread crumbs and the reserved cup of cheese.

Split the mixture evenly among 2 buttered 9 x 13-inch baking pans, lined with parchment.

Sprinkle with the cheese. Bake for 15 to 20 minutes, until hot, melted, bubbly, and maybe a bit browned on top.

Cool in pan. When fully cool, remove the mac and cheese in one piece, discard the parchment and cut each pan into 12 portions (2 x 6 inches), allowing for 12 total servings from the entire recipe.

Lightly coat each mac stick with bread crumbs. Griddle breaded mac on panini press or in heavybottomed sauté pan over medium heat until golden brown, crusty, and hot throughout. Serve with a simple side salad.

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