recipe box · Pasta & Rice
Babish Bechamel Mac and Cheese
Ingredients
- 8 oz pancetta or bacon
- 1 lb dried macaroni
- ¾ cup panko bread crumbs (unseasoned)
- 2–4 tbsp all-purpose flour
- 2–4 tbsp butter
- 1 cup whole milk
- 1 stock concentrate (https://www.amazon.com/dp/B06X3XR7HR)
- 4 oz cheddar cheese (not pre-shredded)
- 4 oz Monterey jack cheese (not pre-shredded)
- 6 oz parmesan cheese (can be pre-grated)
- Kosher salt
- Freshly ground pepper
- 2 sprigs fresh thyme, picked (optional)
- 3 scallions
- 1 head of cauliflower
Steps
- Prep and start pasta. Preheat the oven to 400°F. Bring a large pot of water with a large pinch of salt to a boil. Once boiling, add the macaroni and cook for 8–10 minutes until al dente. Drain. (Hint: toss the drained macaroni with a drizzle of olive oil to prevent it from sticking.) Cut the cauliflower into bite-sized florets. Thinly slice the scallions, keeping the greens and whites separate. Roughly chop some thyme leaves. If using bacon, cut into small strips. Set aside portions of the cheeses and 1 cup of milk.
- Make pancetta combination and roast cauliflower. Place the cauliflower on a baking sheet and season with salt and pepper. Roast for 20–25 minutes until golden brown and tender. Heat a medium pan over medium heat. Add the pancetta and scallion whites and cook, tossing, for 4–6 minutes until the pancetta is crispy. Set aside, leaving as much oil in the pan as possible.
- Make béchamel. Bring 2 tbsp butter to a bubble in the same pan over medium heat. Once melted, add the flour and cook, whisking constantly, for 1–2 minutes. Very slowly whisk the milk into the pan a little bit at a time until combined. Add the stock concentrate to the pan and bring the mixture to a simmer for 1–2 minutes until thickened. Remove the pan from the heat and stir in the cheddar and Monterey jack. Season with salt and pepper to taste.
- Make breadcrumb topping. Meanwhile, melt 2 tbsp butter until bubbly, then add about a cup of panko. Add a hint of freshly chopped thyme and toast until browned.
- Combine. Stir the macaroni, pancetta mixture, and ¾ of the cauliflower into the cheese sauce. Transfer the mixture into a lightly oiled baking dish. Top with the remaining cauliflower, then the panko and parmesan, then bake for 5–15 minutes, until brown and crispy.
Source: youtube.com