Baked Macaroni and Cheese

Recipe:

Prep work:

First and foremost, preheat the Fontana wood-fired oven to 375°F. Before placing the Macaroni and Cheese into the oven, you can check the internal temperature with our infrared thermometer.

Next you must bring a pot of water to a rolling boil.

Ingredients:

• 1 box elbow pasta - 450 gr
• 1lb block sharp cheddar cheese - reserve some for top of dish
• 4 Tbsp butter, 1/2 stick
• 1/2 cup sour cream
• 2 1/2 cups whole milk
• 2 eggs beaten
• 1/4 cup all purpose flour - 350 gr
• 1 Tbsp salt for the pasta water
• 1/2 tsp black or white pepper
• 1/2 tsp cayenne pepper
• 1 tsp dry mustard

Step by step instructions:

To begin, it is important to shred your own block of cheese. Avoid getting the pre-shredded, bagged version. Reserve some for the top of the dish before baking.

Once the water boils, add 1 1/2 teaspoon salt.

Place the elbow pasta into the salted, boiling water and cook only until "al dente". You do not want to overcook.

In order to make a cheese sauce for the Macaroni and Cheese, you must first prepare a roux. Measure out equal parts of butter and flour. Begin by melting the butter in a pot.

Once the butter is melted, add 1/4 cup all purpose flour. This will be the ROUX.

With a whisk immediately stir all ingredients together. Cook the roux at a medium temperature, whisking constantly for about 1 minute to avoid lumps.

 

Once thickened up add the milk to the pot as you continue to whisk, making sure to scrape the entire bottom of the pot thus avoiding sticking. Allow to cook for about 5 minutes as you continue to vigorously whisk and stir until thickened.

Add 1 teaspoon mustard powder to the sauce.

Next comes 1/2 teaspoon pepper.

For a nice little kick add 1/2 teaspoon cayenne pepper. Mix all ingredients until smooth.

In a separate bowl crack two eggs and whisk well.

Add 1/2 cup of the hot mixture to the eggs while vigorously whisking.

Next, add the egg mixture to the sauce. Mix well.

Add 1/2 cup sour cream.

Finally sprinkle the sharp, shredded Cheddar cheese over the sauce, reserving some for the top. Mix until all the cheese has melted and all clumps have disappeared. The cheese will add a beautiful shine to the sauce.

Mix the drained macaroni with the cheese sauce and stir well.

Once everything is mixed, pour the Macaroni and Cheese into an oven proof dish.

Sprinkle the remaining Cheddar cheese evenly over the top.

Lastly place the dish into the 375°F preheated Fontana wood-fired oven, and allow to bake for about 25 to 30 minutes.

Mince some fresh chives and set aside for garnish.

When the top of the Macaroni and Cheese is golden and bubbly, it is time to take it out of the oven.

Sprinkle the minced, fresh chives over the top of the Macaroni and Cheese.

Serve as soon as possible. Enjoy!

What is your favorite way to prepare Macaroni and Cheese?

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