Chef Miller’s Macaroni and Cheese
(makes approximately 4-6 servings)
1 ½ cups elbow macaroni
7 ½ tbsp. butter, divided
¼ cup plus 2 tbsp. All Purpose Flour
3 cups whole milk
2 ¼ cups Gruyere, shredded (room temperature)
½ cup Mascarpone
¼ cup Parmesan Reggiano, grated
¾ cups bread crumbs
Fresh ground pepper
Preheat oven to 350 degrees.
Bring 2 quarts of salted water to a boil and add elbow macaroni. Cook until pasta is al dente, approximately 6 to 8 minutes. While macaroni is boiling, slowly melt 5 ½ tbsp. of butter over medium-high heat in a medium sized sauce pan. Add flour once butter has melted and continue to stir for a minute or so. Do not brown the mixture; the roux should be a golden blonde. Add milk to roux, whisking to avoid lumps. Bring mixture to a boil while whisking and immediately lower the heat and simmer mixture for about five minutes until it begins to thicken. In a separate pan, combine 2 tbsp. butter and bread crumbs until butter melts. Add Parmesan Reggiano cheese and cook until completely melted. Remove from heat. When milk mixture has thickened, add Mascarpone cheese and stir gently. Add Gruyere and whisk until the cheese is fully incorporated. As soon as the sauce is smooth and all cheese has melted, remove from heat. This will happen quickly. Season the cheese mixture with salt and pepper to taste; whisk to combine all ingredients thoroughly. Add cooked and drained macaroni to the cheese sauce, mixing well. When pasta has been fully incorporated, spoon it into a casserole dish. Sprinkle bread crumbs on top of the macaroni, using your hands to pat it down and ensure that it is evenly dispersed over the surface. Bake for 35-40 minutes until the topping has become golden brown.
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