This over-the-top baked mac and cheese recipe involves us from Armen Ayvazyan, the chief chef at Nancy Silverton’s Hollywood steakhouse, the Barish. One of many standout dishes on the restaurant’s pasta al forno menu, the favored casserole is completed with a flourish of grated Parmigiano-Reggiano and a fast blast in a scorching, wood-fired oven which leads to a satisfyingly crispy crust. We discover the recipe works simply high quality in an extraordinary house oven or broiler. Serve the baked pasta as-is, or customise the recipe by folding in a couple of ounces of your favourite protein earlier than baking—Silverton suggests lobster meat or prosciutto.
Featured in “Don’t Skip the Crispy Carbs at Nancy Silverton’s Wood-Fired Hollywood Steakhouse.”
Crispy Torchio with Gruyère, Gouda, and Fontina
The final word melty, gooey, crispy baked macaroni and cheese recipe.
Yield: serves 10
Time:
1 hour, 40 minutes
Elements
- 8 cups complete milk
- ½ medium yellow onion, peeled
- 1 tbsp. freshly floor black pepper
- ¼ tsp. freshly grated nutmeg
- 3 complete cloves
- 7 tbsp. unsalted butter
- ¾ cups all-purpose flour
- 12 oz. fontina, finely grated
- 8 oz. younger gouda, finely grated
- 6 oz. Gruyère, finely grated
- Kosher salt
- 2¼ lb. dried torchio pasta
- 2 tbsp. extra-virgin olive oil
- 2 oz. Parmigiano-Reggiano, finely grated
Directions
- To a medium pot over low warmth, add the milk, onion, black pepper, nutmeg, and cloves. Convey to a simmer, then instantly take away from the warmth. Put aside to steep for 20 minutes.
- Set a high quality mesh sieve over a big bowl, then pressure the infused milk into it, discarding any solids. Put aside.
- Rinse out the pot then set it over medium-low warmth and add the butter. When the froth begins to subside, whisk within the flour. Cook dinner the roux, stirring constantly, till it smells barely toasty and is simply begining to stay to the underside of the pot, about 5 minutes. Slowly start whisking the infused milk into the roux slightly bit at a time. As soon as all the milk has been added, flip the warmth as much as medium-high, carry to a full boil, then flip the warmth again down to keep up a simmer and cook dinner, stirring constantly, and till the sauce has thickened, about 5 minutes extra. Flip the warmth to low and start slowly including the fontina, gouda, and Gruyère cheeses, stirring ceaselessly, till fully melted and included. Take away from the warmth, season to style with salt, then cowl the floor of the sauce with a sheet of plastic wrap to forestall the formation of a pores and skin. Put aside at room temperature when you boil the pasta.
- Preheat the oven (with one in every of its racks positioned within the heart) to 475ºF. Fill a big stockpot two thirds of the best way full with water and convey to a boil over excessive warmth. Season the water generously with salt, then stir within the pasta and cook dinner, stirring ceaselessly, till simply barely tender about 4 minutes.
- In the meantime, fill a big bowl midway with ice water and place it by the sink. Set a big colander within the sink, pressure the pasta, then switch instantly to the ice water tub. As soon as cooled, pressure the pasta once more and return it to the stockpot. Stir within the reserved cheese sauce, then switch to a 9-by-13-inch baking dish. Switch the dish to a big rimmed baking sheet to catch any spills and sprinkle the Parmigiano evenly excessive. Switch to the oven to bake till the floor is golden brown, the pasta is cooked via, and the sauce is starting to bubble, about quarter-hour. Serve scorching.
