![]() ![]() The monthlong competition for the Mac + Cheese Festival ended in a win for the. Remove from oven, add additional thyme, and serve immediately. The El (P) and Capra Toro have taken the top spots and become the mac and cheese champions of downtown Peterborough.Transfer to oven and bake uncovered for 20-25 minutes until cheese is bubbling and golden. Top with remaining fontina and prepared panko breadcrumbs. Stir in cooked pasta and transfer to baking dish. Taste and add additional salt and pepper as needed. Simmer until thickened slightly, about 5-6 minutes, and until the sauce coats the back of a spoon. Gradually stir in gruyere, 1 cup of fontina, and cheddar to the milk mixture, stirring constantly between each addition.Meanwhile, bring a large pot of salted water to a boil.Turn down heat to low and whisk in garlic powder, cayenne, dijon mustard, salt, and pepper. Whisk in milk and simmer until thickened, 5-6 minutes. Slowly whisk in wine, simmering until partially reduced. Whisk in flour, stirring consistently until the flour is incorporated and turns golden. ![]() In a large saucepan, melt remaining butter.Remove from heat and stir in parmesan, thyme, salt and pepper. Add panko and stir frequently until golden, about 5-6 minutes. In a small pan, melt 1 tablespoon butter over medium heat.My favorite shape for macaroni and cheese is cavatappi because the cheese sauce really gets into each spiral, but other pasta shapes that would work great are shells or elbows. While you are making the sauce, cook the pasta until it is just shy of al dente, as it will continue cooking in the oven. Ease 3 or 4 pieces into the oil at a time and fry until golden brown, 1 to 1 1/2 minutes per side, flipping once. Set aside on a cooling rack for 5 minutes to set. Dip in the egg wash, then coat thoroughly with the breadcrumbs. The cayenne is certainly optional, but with the milk and cheeses, it is super subtle and definitely not spicy in the least, but just adds that kick of flavor. Dredge each slab of mac and cheese in the flour and tap off as much excess powder as possible. Once thickened, turn down the heat to low and add in the garlic powder, cayenne, and dijon mustard. Travinos Award-Winning Mac n Cheese in the 2010 Wineries of Old Mission Mac & Cheese Bakeoff Travino Wine & Grille in Williamsburg whipped up this batch. Although it will not thicken right away, if you continue to let it simmer for a few minutes, I promise it will thicken right up and become super glossy! Next you'll add the milk, continuing to whisk until it is completely incorporated into the roux. Continue whisking and simmering until the wine is partially reduced, cooking off the alcohol and some of the acidity. You'll first add the white wine, ensuring it is completely whisked into the roux. ![]()
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