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Creamy Macaroni and Cheese
A combination between the creaminess of stove-top style
macaroni and cheese and broiled oven-baked,
this timeless dish will be sure to please all.
Makes about 15 servings
cooking spray
1 pound elbow macaroni
vegetable or olive oil, for holding pasta
4 slices white sandwich bread, cut into ½-inch cubes
1½ sticks (12 tablespoons) unsalted butter, divided
½ cup unbleached, all-purpose flour
6 cups whole milk
4 ounces Cheddar, shredded
4 ounces Gruyère or Comté, shredded
4 ounces fontina, shredded
4 ounces mozzarella, shredded
1½ teaspoons kosher salt
1
to 2 dashes hot sauce, optional
1. Lightly coat a 13x9-inch baking pan with cooking spray; reserve.
2. Cook macaroni according to manufacturer’s instructions. Drain pasta
and rinse under cold water. Toss with oil to prevent sticking.
3. Adjust the rack to position 2. Put the bread cubes and ½ stick of the
butter on the baking pan and put it into the oven. Select Bake at 350°F
for 15 minutes. Press Speed Convection and then Start to begin
baking. Toss the croutons halfway through baking time to evenly
brown. Remove and reserve.
4. Put a medium to large stockpot over medium heat and add the
remaining stick of butter. Once melted, whisk in the flour and cook until
smooth, about 2 minutes. While whisking, slowly pour the milk into the
butter/flour mixture. Increase heat to medium-high and continue to
cook, whisking constantly. Once mixture comes close to a boil (this
may take up to 12 minutes), reduce heat to medium-low to maintain a
slight simmer. Simmer, while constantly whisking, until the mixture
becomes thick, about 20 minutes.
5. Whisk in the shredded cheeses, a small handful at a time, until sauce
is homogenous. Stir in salt and hot sauce, if using, and then the
macaroni. Stir in the prepared croutons.
6. Transfer mixture to the prepared pan. Cover loosely with foil and
place in the oven, with the rack in position 2.
7. Select Dual Cook, first Bake at 350°F for 15 minutes, and then
Broil at 500°F for 4 minutes. Press Speed Convection, then Start,
to begin baking.
8. When the oven switches from Bake to Broil, carefully remove the foil
to brown the macaroni and cheese.
Nutritional information per serving (based on 12 servings):
Calories 508 (49% from fat) • carb. 44g • pro. 20g • fat 27g • sat. fat 16g
• chol. 81g • sod. 612mg • calc. • 394mg • fiber 2g
Braised Fennel with Orange and Olives
The sweetness of tender, braised fennel is complemented with orange zest
and briny oil-cured olives in this dish, which tastes equally delicious
served warm, cold or at room temperature.
Makes 2 cups
4 small fennel bulbs (about 2 pounds total), trimmed and cut
into ¼-inch slices
2 tablespoons olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup white wine
1
⁄3 cup chicken broth, low sodium