Stretchy Mac and Cheese

By chelyc13

Tyler Florence Test Kitchen

Ingredients

• 1/4 cup unsalted butter
• 1/4 cup all purpose flour
• 2 cups heavy cream
• 2 cups whole milk
• 2 garlic cloves, smashed
• 5 thyme sprigs
• 2 bay leaves
• 1 pound dry pasta, such as elbow macaroni
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound muenster, cut into 1/2 inch cubes (or gouda or jack)
• 1/3 cup panko breadcrumbs
• Smoked olive oil or extra virgin olive oil
• 2 tablespoons chopped chives

Preparation

Step 1

Preheat the oven to broil and set a large pasta pot of heavily salted water over high heat to come to a boil.

Melt the butter in a large pot over medium heat. Add the flour to make a roux, stirring well so taht it cooks evenly and turns golden blond. Whisk in the cream and milk a little bit at a time, so there are no lumps. add the garlic, along with the whole sprigs of thyme and the bay leaves. Stir to make a bechamel. Simmer over medium heat, stirring occasionally to prevent the bottom of the pot from scorching, until it thickens, about 10 minutes. Season the bechamel with salt and pepper.

Cook the pasta in the boiling water according to the package directions. Drain.

Mix the bechamel with the cooked pasta. Immediately add teh cheese and mix well, so that the heat and motion melt and stretch the cheese. Transfer to a baking dish and top with the breadcrumbs.

Broil on a lower rack of the oven for about 5 minutes, or until the breadcrumbs are golden brown. Drizzle with olive oil and sprinkle with the chives.