Wacky Mac and Cheese with a tangy fried pickle and rich crouton
Team: Wacky Mac and the Cheesy Divas
Host School: Green Mtn. Tech Center
Age Group: High School
Ingredients
Cheddar 4 c.
Tri-color Rotini pasta 18oz box
Unsalted Butter 1 c.
All-purpose Flour 2 c.
Kosher salt 3 ½ teaspoon
White pepper 1 teaspoon
Whole milk 4 c.
Panko bread crumbs (seasoned) 4 c.
Dill pickles 1 jar
Broccoli Florets 1 lb
Eggs 4
Water 11 c.
Canola Oil 1 ¾ c.
Bell peppers 2
Preparation Instructions
Directions:
Boil your choice of pasta (it doesn’t matter the shape, just choose one that holds all the cheesy goodness) in water salted with a teaspoon or so of salt until al dente.
While the pasta is cooking, melt 1/2 c. (1 stick) of butter in a large saucepan over medium heat. Sprinkle in 1/2 c. flour, and whisk together for 2-3 minutes to let it cook.
Add in 1/2 T. (Tablespoon) Kosher or Himalayan sea salt and 1/2 T. (Tablespoon) pepper.
Slowly pour in 4 cups of whole milk (don’t skimp here–in fact you can even use some cream) whisking as you go until smooth. Keep whisking until the sauce comes just to a very low boil — it will take several minutes. This is where it will thicken considerably. If you stop heating it too soon, it will not thicken correctly so whisk and heat until thickened just like in the picture at right. Remove from heat.
Grease a 9×13″ dish with butter and add the cooked pasta to the dish.
Over the top of the pasta sprinkle the fresh cheese!
Pour the beautiful cream sauce over the top of the cheese and pasta and let it sit a couple of minutes to begin to melt the cheese. Then, stir the whole beautiful cheesy goodness together and make the topping. In a small skillet, melt 2 T. butter over medium heat. Add in 1/2 c. panko bread crumbs. Stir constantly until golden brown. Sprinkle over the pasta and cheese.
Bake in a preheated 325-degree oven for 20 minutes.
Directions:
Boil your choice of pasta (it doesn’t matter the shape, just choose one that holds all the cheesy goodness) in water salted with a teaspoon or so of salt until al dente.
While the pasta is cooking, melt 1/2 c. (1 stick) of butter in a large saucepan over medium heat. Sprinkle in 1/2 c. flour, and whisk together for 2-3 minutes to let it cook.
Add in 1/2 T. (Tablespoon) Kosher or Himalayan sea salt and 1/2 T. (Tablespoon) pepper.
Slowly pour in 4 cups of whole milk (don’t skimp here–in fact you can even use some cream) whisking as you go until smooth. Keep whisking until the sauce comes just to a very low boil — it will take several minutes. This is where it will thicken considerably. If you stop heating it too soon, it will not thicken correctly so whisk and heat until thickened just like in the picture at right. Remove from heat.
Grease a 9×13″ dish with butter and add the cooked pasta to the dish.
Over the top of the pasta sprinkle the fresh cheese!
Pour the beautiful cream sauce over the top of the cheese and pasta and let it sit a couple of minutes to begin to melt the cheese. Then, stir the whole beautiful cheesy goodness together and make the topping. In a small skillet, melt 2 T. butter over medium heat. Add in 1/2 c. panko bread crumbs. Stir constantly until golden brown. Sprinkle over the pasta and cheese.
Bake in a preheated 325-degree oven for 20 minutes.