Almost Zov's Mac and Cheese
1 1/2 cup toasted, chunky bread crumbs 3-6 slices depending on the size of your slices)
1 stick of butter-melted
1/4 cup Parmesan cheese-grated
2 Tablespoons Italian parsley-chopped
salt and pepper to taste
Mac and Cheese2 tablespoons kosher salt, divided use 1 pound large elbow macaroni 2 tablespoons olive oil 9 cups whole milk 4 ounces (1 stick) unsalted butter 1/2 cup all-purpose flour 6 ounces Fontina cheese, cut into small cubes 9 ounces sharp cheddar cheese, shredded 4 ounces finely shredded Asiago cheese 2 tablespoons Worcestershire sauce 1/2 teaspoon hot sauce, such as Tabasco 1/2 teaspoon freshly ground black pepperNote from Zov
: It may seem like there is a lot of cheese sauce, but the pasta will absorb all of it.
1. Mix all topping ingredients together in a small bowl and set aside.
2. Adjust oven rack to lower third position and preheat oven 325 degrees.
3. Combine 4 quarts of water and 1 tablespoon of salt in a large pot and bring to a boil over high heat. Add macaroni and cook until it is tender but still firm to the bite, stirring often, about 6 minutes. Drain in a colander; toss it in the colander with the oil to coat; set the macaroni aside in the colander while preparing the cheese sauce. Reserve the pot to make the sauce.
4. Prepare sauce: Warm milk in a large saucepan until it is hot but not boiling; cover and set aside. Melt butter in reserved large pot over medium heat until foaming. Add flour and whisk until mixture becomes fragrant and deepens in color, about 4 minutes. Gradually whisk in the hot milk. Increase heat to medium-high and continue whisking until mixture comes to a boil, about 3 minutes. The mixture must reach a full boil to fully thicken. Reduce heat to medium and simmer, whisking occasionally, until sauce thickens to the consistency of heavy cream, about 5 minutes.
5. Remove sauce from heat and gradually add cheeses, whisking until they melt completely. Mix in the Worcestershire sauce, hot sauce, black pepper, and remaining 1 tablespoon of salt. (Can be refrigerated for up to 7 days. When ready to serve, heat the sauce in a large saucepan before proceeding.)
6. . Butter a 9-by-13-by-2-inch baking dish. Stir the cooked macaroni into the warm cheese sauce. Spoon the macaroni and cheese mixture into the prepared baking dish. Top casserole with prepared bread crumb topping.
7. Bake until the macaroni and cheese is bubbly around the sides and heated through, about 30 minutes. Turn the broiler on and broil the macaroni and cheese until the crumb topping is deep golden brown, rotating the baking dish for even browning, about 2 minutes.