Made this for after Thanksgiving (Saturday after) to eat with leftover turkey. I have some brussel sprouts I think I will sauté and make the perfect meal. Absolutely delicious and such a great cream sauce. Will definitely try this method with Alfredo
What would be the steps for making it a day ahead? Just stop after step 7, cover with plastic and put into fridge. Then the next day start at step 8? Coming out of cold it might need longer than 15min. I am guessing it would be like bake for 30min covered in foil at 350* , bake for 15min uncovered? Thanks Andrew!
3/4 CUP of cornstarch REALLY????
In a slurry, then pour it into the cream as it simmers. You don't have to use all of it, but use that for the slurry.
Made this for our 4th of July cookout. It blew everyone away and is definitely my go to mac & cheese recipe now.
Some notes:
- It made a bit too much for the 9x13 (3 Qt) baking dish I had. But that's fine. Freeze the extra and bake it another time!
- I used Tillamook sharp cheddar and made sure the Parm was certified Parmigiano Reggiano. I think the quality of the cheese is really important!
- I feel like the secret ingredient was the block of bosin. People were blown away with delight when I told them that was in there.
Great stuff Chef Gruel. Thank you again!
This is wonderful, thank you so much for posting!
Made this for after Thanksgiving (Saturday after) to eat with leftover turkey. I have some brussel sprouts I think I will sauté and make the perfect meal. Absolutely delicious and such a great cream sauce. Will definitely try this method with Alfredo
What would be the steps for making it a day ahead? Just stop after step 7, cover with plastic and put into fridge. Then the next day start at step 8? Coming out of cold it might need longer than 15min. I am guessing it would be like bake for 30min covered in foil at 350* , bake for 15min uncovered? Thanks Andrew!
I'm making this tomorrow for a holiday BBQ ... Will report back, looks amazing!
Chef - do you have a favorite sharp cheddar?