Elbows Mac n’ Cheese – Don’t Be Afraid Doe Mac Recipe

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Elbows Mac n’ Cheese, an Orange County based mac n’ cheese eatery that features specialty creations using fresh veggies, gourmet cheeses and high-quality meats.

The concept originated in New York, after owner Punita Patel was there for a visit and fell in love with a mac n’ cheese eatery she discovered. She brought the concept to Orange County four years ago and has since then successfully opened two restaurants with plans to continue expanding throughout 2015.

Elbows Mac n’ Cheese – Don’t Be Afraid Doe Mac Recipe

Recipe type: Yield: 4-6 Prep time: Cook time: Total time:


Elbows Mac n’ Cheese, an Orange County based mac n’ cheese eatery that features specialty creations using fresh veggies, gourmet cheeses and high-quality meats.

Ingredients:

  • —BECHAMEL SAUCE—
  • 3 cups Whole milk
  • 1 Small onion, halved
  • 2 Bay leaves
  • 1/4 tsp Whole black peppercorns
  • 2 Cloves
  • Pinch of Nutmeg
  • 1 oz Unsalted butter
  • 2 oz Flour
  • —MACARONI—
  • 1/2 lb Elbow macaroni cooked
  • 3.3 ox Asiago cheese
  • 3.3 oz Parmesan
  • 3.4 oz Mozzarella
  • 3 oz Blanched broccoli florets
  • 2 oz Raw zucchini, sliced into 1/4 inch half moons
  • 2 oz Thin sliced carrots, half moon
  • 1.5 oz Sautéed mushrooms
  • 2 tsp Kosher salt
  • Pinch of Black pepper
  • —BREADCRUMB TOPPING—
  • 3/4 cup Panko breadcrumbs
  • 2 tbsp Chopped parsley
  • 1 Small garlic clove, minced
  • 2 tbsp Olive oil
  • Pinch of salt and white pepper

Directions:

  1. First, the bechamel sauce – In a medium sauce pan, bring milk to a simmer, adding the inion, bay leaves, pepper corns, cloves, and nut meg
  2. Stir frequently to prevent boiling over
  3. Let the milk steep for 20 minutes
  4. Strain the milk and discard the solids
  5. In another sauce pan, melt the butter then add the flour
  6. Stir constantly for about a minute
  7. When the mixture is slightly beige and bubbly, increase the heat and wisk in the strained milk
  8. Bring to a boil, wisking frequently
  9. Reduce head to a simmer till the sauce thickens
  10. Set aside
  11. Next, the Macaroni – in a large sauce pan, heat 1 tbsp of olive oil
  12. When hot, add the broccoli, zucchini, carrots, and sauté for 1 minute
  13. Add the mushrooms and heat for another 30 seconds
  14. Then add your reserved bechamel, pasta, garlic, salt, and black pepper
  15. Stir frequently while heating ingredients
  16. When heated, turn off the head and fold in cheese, reserving about 2 oz for the top
  17. Last, the breadcrumb topping – in a greased 13×9 inch baking pan, pour the macaroni mixture and top with the remaining cheese and breadcrumb topping.
  18. Bake for 25 minutes to 30 till the top is browned and bubbly
  19. Allow to sit about 5 minutes then serve

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