Entrees › Mac & Cheese

Mac & Cheese

Chef Brent Mimeault shows Mac & Cheese the way it should be - piled high, creamy and mouth-watering. And, oh, yeah, with lots and lots of cheese. Killer stuff.

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About Brent

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About Mac & Cheese

Chef Brent Mimeault shows Mac & Cheese the way it should be - piled high, creamy and mouth-watering. And, oh, yeah, with lots and lots of cheese. Killer stuff.

About Brent Mimeault

Brent Mimeault has an extensive and impressive food background. He honed his skills both on the job and with culinary school training. He pours his talent, creativity, humor and the occasional Belgian beer into every dish. And does he have energy. Watch him in action!

Recipe

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Ingredients

Serves 3-4 (depending on your appetite!)

  • 1 cup each 3- 4 cheeses (suggestions: cheddar, swiss, mozzarella, asiago, bleu)
  • 1/2 quart milk
  • 3 tbsp flour
  • 5-6 tbsp unsalted butter
  • 1/4 tsp nutmeg (optional)
  • salt & pepper to taste
  • 1/2 lb cooked pasta (suggestion: orrechettii)

How-to

Prepare the Milk

  1. Preheat oven to 400 degrees
  2. In a pot, heat 1/2 quart milk
  3. Season the milk with salt to taste

Make the Roux

  1. In a separate pot, slowly melt 3 tbsp unsalted butter
  2. Whisk 3 tbsp flour gradually into melted butter to form a paste.  Don't add too much flour at once or flour will burn

Make the Béchamel Sauce*

  1. Add hot roux to hot milk and whisk together
  2. Add 1-2 tbsp butter
  3. Gradually add in cheese
  4. Add 1/4 tsp nutmeg (optional)
  5. Gently fold in cooked pasta

Bake & Broil the Mac & Cheese

  1. Pour mixture into ramekins or casserole dish.  Important: Before you put the dish in the oven, place on cookie sheet or other vessel to prevent  "unbearable" mess in your oven from boil-over
  2. Top with additional cheese if you like
  3. Bake in 400 degree oven for 15 minutes
  4. Broil briefly (keep an eye on it) for a brown and crispy top

*Note: The Béchamel Sauce (Cheese Sauce) will keep 2-3 weeks in the refrigerator

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Comments (7)

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  1. lynne:

    i finally made this and wow, is it amazing. at the last minute, i put panko bread crumbs on top and put it under the broiler. love the crunchy top. worked up a sweat grating all that cheese and served the dish with broccoli so i don't feel so guilty. hee. (Nov 17, 2008 9:22:02 PM)

  2. donna:

    I had Lynne's version of Mac & Cheese last night and it was incredible. The Panko breadcrumbs gave it great texture and the combination of cheeses she chose rocked it. Some steamed broccoli and a nice glass of wine - perfect! (Nov 18, 2008 11:37:41 AM)

  3. PieGuy:

    I'm making that this weekend! Mac and Cheese! The uttimate comfot food! Brent is awesome! (Sep 25, 2008 5:08:13 PM)

  4. donna:

    I love this guy! He shows cooking should be fun. That Mac & Cheese is now one of my top 5 favorite dishes. (Sep 15, 2008 12:29:14 PM)

  5. carla:

    I just had one last week and it was SO good! mine had spinach and caramelized onions, it was a great combination! (Sep 15, 2008 9:48:24 AM)

  6. jzubatkin:

    Best mac and cheese ever! This stuff is simply amazing! I get broccoli and chicken added in sometimes...I'm just drooling thinking about it. (Sep 15, 2008 8:40:32 AM)

  7. spacemanspiff:

    I had the mac and cheese with bacon, topped off with a great stout it was incredible. And filling too you get two meals out of this. (Sep 15, 2008 8:10:38 AM)