Category:
Main Courses
Seasons:
January, February, March, April, May, June, July, August, September, October, November, December
Courtesy of Chef Shawn Cirkiel, Parkside
Super easy
8 cups béchamel (see below)
3 sprigs thyme
3 cups grated Gruyère
3 cups grated white Cheddar
Salt and pepper, to taste
8 cups cooked macaroni
1 cups bread crumbs
1/2 cups shredded Parmesan
Béchamel:
1 1/2 ounces butter
1 1/2 ounces all-purpose flour
8 cups cream
Salt and pepper, to taste
Shawn Cirkiel's Everybody-in-the-Kitchen Macaroni Directions
To make the béchamel, melt the butter in a pot over medium heat. Add the flour, turn the heat to low and stir for approximately 3 to 4 minutes with a spoon until the flour no longer smells raw. Slowly drizzle in the cream while whisking, and cook on low heat, stirring constantly, for about 10 minutes until a simmer has been reached. Season with salt and pepper.
Bring béchamel up to a simmer in a large pot with the thyme. Add in the grated Gruyère and white Cheddar. Season with salt and pepper, and add cooked macaroni.
Once everything is mixed and warm, place into a baking dish. Top with bread crumbs and Parmesan, and bake in a 400° oven until hot in the middle, sides are bubbling and topping is golden brown.
