Baked Macaroni and Cheese
Hands On Time: 20 minutes
Total Time: 45 minutes
1 pound dry macaroni
2 teaspoons extra-virgin olive oil
2 shallots, minced
1 large clove garlic, minced
2 cups half and half
1/2 cup heavy cream
2 tablespoons unsalted butter
2 1/2 tablespoons all-purpose flour
1 large egg
5 cups grated New York cheddar cheese (about 1 1/4 pounds)
2 teaspoons kosher salt
3 tablespoons minced fresh chives
Heat the oven to 350 degrees. Grease a 9-inch square baking dish with butter.
Bring a large pot of salted water to a boil and cook the macaroni according to package directions. Drain and set aside.
In a small saucepan, heat the olive oil over medium heat. Add the shallots and garlic and cook until shallots are translucent, about 3 minutes. Add the half and half and cream and bring to a simmer.
Meanwhile, in a large saucepan, melt the butter over medium heat. When the butter is foamy, add the flour and whisk over low heat until fully incorporated, about 1 to 1 1/2 minutes, to make a blond roux. Whisk simmering cream mixture into the roux.
In a medium bowl, beat the egg. While whisking constantly, pour about 1/4 cup of the cream mixture into the egg. Whisk the egg mixture back into the remaining cream mixture. Continue to simmer the cream mixture for 1 minute and then remove from the heat. Stir in 2 cups of the grated cheese and the salt until well combined. Fold in the cooked macaroni, an additional 2 cups of cheese and the chives.
Transfer the macaroni and cheese to the prepared baking dish and top with the remaining cheese. Cover with aluminum foil and bake until bubbly, about 15 minutes. Pull off the foil and bake, uncovered, for an additional 5 minutes. Serve hot.
Per serving: 363 calories (percent of calories from fat, 55), 15 grams protein, 26 grams carbohydrates, 1 gram fiber, 22 grams fat (13 grams saturated), 79 milligrams cholesterol, 523 milligrams sodium.
About the recipe
What could be better than macaroni in a cheddar cheese sauce? How about macaroni in a sauce made with shallots, garlic, New York extra-sharp cheddar and cream? That’s how chef Scott Serpas made his at Two Urban Licks. “Actually, the thing about it is it’s real creamy, ” Serpas said. “It coats the macaroni really well. And it’s simple.”
This rich, creamy side dish is served with a fork-tender pork shoulder entrée at the restaurant. Serpas said he occasionally likes to “zing it up” by adding a few splashes of Tabasco sauce when he folds in the chives.
Recipe courtesy of Two Urban Licks in Atlanta, Ga.