City Guide New York reported on the best mac and cheese in NYC and naturally Murray’s Cheese Bar’s original mac made the list!
- 1 lb pasta of your choice (we like Martelli Maccheroni), cooked a few minutes shy of the instructions
- 1 cup grated Cheddar (about a ¼ lb)
- 1 cup grated Scharfe Maxx (about a ¼ lb)
- 1 cup grated Emmenthaler (about a ¼ lb)
- 1 cup grated Gouda (about a ¼ lb)
- 1/2 cup unsalted butter
- 1/2 cup flour
- 4 cups whole milk
- In a large pot over medium heat, melt the butter. Once melted, whisk in flour. Cook for 3-4 minutes, until mixture gets slightly darker in color. Add milk to the butter and flour mixture and stir constantly until it comes to a boil. Once the Béchamel boils, it will start to thicken. Once thick whisk in the cheeses, stirring until melted.
- Stir in the cooked pasta until well combined.
- Pour into a large baking dish, Dutch oven or cast iron pan and Bake at 375 degree oven for 25 – 30 minutes until lightly browned on top.
Serves: 6-8 people.
Prairie Breeze Macaroni and Cheese Serves 12
(Adapted from Martha Stewart’s recipe)
It’s often said that a dish is only as good as its ingredients, and that’s never more true than when you’re making something simple like mac and cheese.
Our newest cheddar, Prairie Breeze, is loaded with flavor, hitting just the right balance of sweet & sharp. It also melts like a dream, which makes it a great choice for cooking. This recipe makes enough to serve a crowd and calls for a hefty helping of cheese – we wouldn’t have it any other way.
- 6 generous slices rustic white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
- 8 tablespoons (1 stick) unsalted butter, additional for greasing baking dish
- 5 3/4 cups milk
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon ground nutmeg (freshly grated is best, if available)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dry mustard
- 4 1/2 cups (about 18 ounces) grated Prairie Breeze cheddar
- 2 cups (about 8 ounces) grated Gruyere
- 1 pound elbow macaroni (or other pasta shape like Rustichella Trenne)
1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring constantly, 1 minute.
2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, mustard, 3 cups cheddar, and 1 1/2 cups Gruyere. Set cheese sauce aside.
4. Cook macaroni following manufacturer’s instructions, but cook 2 to 3 fewer minutes than instructions on box, until outside of pasta is cooked and inside is underdone as it will continue to cook in the oven. Transfer the macaroni to colander and rinse under cold water, making sure to drain well to avoid watery mac and cheese! Stir macaroni into the reserved cheese sauce.
5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere; scatter breadcrumbs over the top. If you like, top with a sprinkle of additional cayenne, black pepper or sweet paprika for an extra kick. Bake until bubbling and browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes before serving. Bon Appetit!