Cook the Book: Mac and Cheese with Soubise

Cook the Book: Mac and Cheese with Soubise requires about 45 minutes from start to finish. For 66 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 368 calories, 13g of protein, and 10g of fat. This recipe serves 6. It is a very affordable recipe for fans of American food. 346 people were glad they tried this recipe. If you have flour, kosher salt, panko bread crumbs, and a few other ingredients on hand, you can make it. Plenty of people really liked this side dish. It is brought to you by Serious Eats. It is a good option if you're following a pescatarian diet. Overall, this recipe earns a solid spoonacular score of 53%. Try Cook the Book: Carroty Mac and Cheese, Cook the Book: Pimento Cheese, and Cook the Book: Cheese Bourekas for similar recipes.

Servings: 6

 

Ingredients:

1/4 teaspoon freshly ground black pepper

3 tablespoons butter, melted

1/4 teaspoon cayenne (optional)

1 to 2 teaspoons dry mustard

1 tablespoon fish sauce

3 tablespoons all-purpose flour

Kosher salt

12 ounces macaroni, penne, or cellentani

1 1/2 cups milk

1 medium onion, sliced

1/2 cup panko bread crumbs

1/4 cup grated Parmigiano-Reggiano, tossed with 2 tablespoons melted butter (optional)

1 shallot, roughly chopped

3 tablespoons sherry

1/4 teaspoon smoked paprika (optional, substitute cayenne if you wish)

1 tablespoon white wine vinegar

Equipment:

frying pan

sauce pan

spatula

whisk

immersion blender

blender

baking pan

pot

bowl

oven

aluminum foil

broiler

grill

Cooking instruction summary:

Procedures 1 Make the Soubise: Melt half the butter in a medium pan over medium heat and add the onions and a four-fingered pinch of salt.  Cook, stirring until the onions is nicely caramelized.  2 In a small saucepan over medium heat, melt the remaining butter. Add the shallot and a three-finger pinch of salt and cook until some of the water has cooked out of the butter, about 1 minute. Add the flour, stir to mix it with the butter, and cook until the mixture has taken on a toasted aroma, a few minutes. Gradually whisk in the milk and stir with a flat-edged wood spoon or spatula, to make sure the flour doesn’t stick to the bottom of the pan, until the sauce comes up to a simmer and thickens, a few minutes more. Stir in a three-finger pinch of salt, the white wine vinegar, sherry, fish sauce, dry mustard, black pepper, nutmeg, cayenne, and smoked paprika (if using). Add the onion to the sauce and stir until heated through. Transfer the sauce to a blender and process until puréed, or purée in the pan with a hand blender. Keep the sauce warm over low heat. You should have about 2 cups.   3 Cook the pasta just until al dente, drain, the return it to the pot. Use 1 tablespoon of the butter to spread on a 9-by-13-inch baking dish or another appropriately sized, ovenproof vessel. Place the pasta in a large bowl.  4 Sprinkle half of the Comté cheese into the soubise and stir until melted. Remove from the heat and pour over the pasta. Toss the pasta and pour it into the baking dish. Top with the remaining Comté. The pasta can be baked immediately or later in the day, or it can be covered and refrigerated for up to 3 days before baking.  5 Preheat the oven to 425°F. 6 Sprinkle the pasta with the Parmigiano-Reggiano (if using). In a small bowl, toss the panko with the remaining melted butter and spread this over the top.  Cover with aluminum foil and bake until heated through, about 30 minutes (longer if it has been chilled in the refrigerator). Remove the foil and bake until the cheese is nicely browned, or turn on the broiler/grill and broil/grill until the top is browned, 15 to 20 more minutes.  7 Serve immediately. 

 

Step by step:


1. Make the Soubise: Melt half the butter in a medium pan over medium heat and add the onions and a four-fingered pinch of salt.  Cook, stirring until the onions is nicely caramelized. 

2. In a small saucepan over medium heat, melt the remaining butter.

3. Add the shallot and a three-finger pinch of salt and cook until some of the water has cooked out of the butter, about 1 minute.

4. Add the flour, stir to mix it with the butter, and cook until the mixture has taken on a toasted aroma, a few minutes. Gradually whisk in the milk and stir with a flat-edged wood spoon or spatula, to make sure the flour doesn’t stick to the bottom of the pan, until the sauce comes up to a simmer and thickens, a few minutes more. Stir in a three-finger pinch of salt, the white wine vinegar, sherry, fish sauce, dry mustard, black pepper, nutmeg, cayenne, and smoked paprika (if using).

5. Add the onion to the sauce and stir until heated through.

6. Transfer the sauce to a blender and process until puréed, or purée in the pan with a hand blender. Keep the sauce warm over low heat. You should have about 2 cups.  

7. Cook the pasta just until al dente, drain, the return it to the pot. Use 1 tablespoon of the butter to spread on a 9-by-13-inch baking dish or another appropriately sized, ovenproof vessel.

8. Place the pasta in a large bowl. 

9. Sprinkle half of the Comté cheese into the soubise and stir until melted.

10. Remove from the heat and pour over the pasta. Toss the pasta and pour it into the baking dish. Top with the remaining Comté. The pasta can be baked immediately or later in the day, or it can be covered and refrigerated for up to 3 days before baking. 

11. Preheat the oven to 425°F.

12. Sprinkle the pasta with the Parmigiano-Reggiano (if using). In a small bowl, toss the panko with the remaining melted butter and spread this over the top.  Cover with aluminum foil and bake until heated through, about 30 minutes (longer if it has been chilled in the refrigerator).

13. Remove the foil and bake until the cheese is nicely browned, or turn on the broiler/grill and broil/grill until the top is browned, 15 to 20 more minutes. 

14. Serve immediately. 


Nutrition Information:

Quickview
367k Calories
12g Protein
10g Total Fat
54g Carbs
6% Health Score
Limit These
Calories
367k
18%

Fat
10g
15%

  Saturated Fat
5g
35%

Carbohydrates
54g
18%

  Sugar
6g
7%

Cholesterol
23mg
8%

Sodium
614mg
27%

Alcohol
0.77g
4%

Get Enough Of These
Protein
12g
25%

Selenium
42µg
61%

Manganese
0.67mg
33%

Phosphorus
214mg
21%

Calcium
151mg
15%

Magnesium
51mg
13%

Vitamin B2
0.2mg
12%

Vitamin B1
0.17mg
12%

Fiber
2g
11%

Copper
0.22mg
11%

Zinc
1mg
9%

Vitamin B3
1mg
9%

Vitamin B6
0.17mg
9%

Folate
33µg
8%

Potassium
289mg
8%

Iron
1mg
8%

Vitamin A
383IU
8%

Vitamin B12
0.37µg
6%

Vitamin D
0.92µg
6%

Vitamin B5
0.59mg
6%

Vitamin E
0.36mg
2%

Vitamin C
1mg
2%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

Several ancient cultures viewed the apple as a feminine symbol and found a resemblance between the two halves of a vertically cut apple to the female genital system. Alternatively, an apple cut horizontally resembled a pentagram, which was considered key in revealing knowledge of good and evil.

Food Joke

The next time you are washing your hands and complain because the water temperature isn`t just how you like it, think about how things used to be.Here are some facts about the 1500s:1. Most people got married in June because they took their yearly bath in May and still smelled pretty good by the next month. Even so, they were starting to stink, so brides carried a bouquet of flowers to hide the body odor. Hence the custom today of carrying a bouquet when getting married.2. Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children - last of all the babies. By then the water was so dirty someone could actually get lost in it! Hence the saying, "Don`t throw the baby out with the bathwater."3. Houses had thatched roofs - thick straw piled high, with no wood underneath. It was the only place for animals to get warm, so all the dogs, cats and other small animals lived in the roof. When it rained it became slippery and sometimes the animals would slip and fall off the roof. Hence the saying "It`s raining cats and dogs."4. There was nothing to stop things from falling into the house in those days. This posed a real problem in the bedroom, where bugs and other droppings could really mess up a nice clean bed. Hence, a bed with big posts and a sheet hung over the top afforded some protection. That`s how canopybeds came into existence.The floors were dirt, and only the wealthy had something other than dirt, from which came the saying "dirt poor." The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh on the floor to help keep their footing. As the winter wore on, they kept adding more thresh until when the door was opened it would all start slipping outside. A piece of wood was placed in the entranceway to prevent this, hence the saying a "thresh hold."5. In those old days, they cooked in the kitchen with a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot. They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes the stew had food in it that hadbeen there for quite a while. Hence the rhyme, "Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old."6. Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man "could bring home the bacon." They would cut off a little to share with guests and would all sit around and "chew the fat."7. Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.8. Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, or "upper crust."9. Lead cups were used to drink ale or whiskey. The combination would sometimes knock people out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gatheraround and eat and drink and wait and see if they would wake up. Hence the custom of holding a "wake."10. England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a "bone-house" and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So they thought they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night to listen for the bell; thus, someone could be "saved by the bell" or was considered a "dead ringer."

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