Macarrones al Queso con Migajas Crujientes de Queso Parmesano

Macaroni and Cheese with Crispy Parmesan Cheese Crumbs

Fuel Type: Gas or Coal

  • SERVINGS: 6 TO 8

  • PREPARATION TIME: 25 MIN.

  • COOKING TIME: 20 MIN.

INGREDIENTS

    • 55 grams (½ stick) of unsalted butter
    • 35 grams of wheat flour
    • 2 teaspoons of mustard powder
    • 1 1/2 teaspoons granulated onion
    • 840 milliliters of whole milk
    • 100 grams of mature cheddar cheese, grated
    • 115 grams of pasteurized processed spreadable cheese, cut into cubes
    • 200 grams of grated Monterey Jack or Muenster cheese
    • 1 teaspoon of coarse sea salt
    • ½ teaspoon of freshly ground black pepper
    • 455 grams of dried macaroni elbows

    COVERAGE

    • 55 grams of panko-type breadcrumbs
    • 85 grams of finely grated Parmesan cheese
    • 3 tablespoons unsalted butter, melted

    SPECIAL ACCESSORIES

    • 30cm Cast Iron Frying Pan

INSTRUCTIONS Prepare the grill for indirect medium-high heat (180-230 °C).

  1. Prepare the grill for direct heat (230-290 °C).
  2. In a 30cm cast iron skillet over a medium heat, melt the butter. Stir in the flour and let the mixture bubble for about 1 minute without letting it brown (it should smell like baked dough). Stir in the mustard powder and granulated onion. Gradually whisk in the milk and bring to a boil, whisking frequently until the sauce is smooth. Reduce the heat to low and simmer until the raw flour taste is gone (about 3 minutes), whisking frequently. Remove the sauce from the heat. Add all the cheeses at once and stir until melted. Season with salt and pepper.
  3. Meanwhile, on a burner, bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente (do not overcook, as it will continue to cook in the sauce). Drain well. Add to the pan and stir well. Remove from the heat.
  4. Combine the topping ingredients, then sprinkle it evenly over the macaroni.
  5. Place the pan with the pasta and cheese on the grill with Over medium-low indirect heat , close the lid and cook until the sauce is bubbling and the crumbs are lightly browned (20-25 minutes). Remove from the grill and let rest for 5 minutes. Serve hot.
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