Carbs. That was Autumn’s answer when we asked her guilty pleasure. Then she clarified: Cheesy Carbs. Mac & Cheese it is! Autumn is our Girl Saturday & Sunday. She took on the job of heading the store on weekends–and we’re the better for it. Sweet. friendly and a true believer in eating and buying local. For Autumn’s guilty pleasure, we put a twist on a classic recipe by adding a savory, crunchy topping made with panko, Garlic Extra Virgin Olive Oil and studded with little crunches of salt from Fleur de Sel. Oh, and then there’s mac and cheese underneath.

2 Tbl butter | |
2 Tbl all-purpose flour | |
2 cups milk, warmed in the microwave | |
1/2 tsp salt | |
1/4 tsp freshly ground Tellicherry Peppercorns | |
1/8 tsp ground Nutmeg* | |
1/8 tsp Ground Mustard | |
1/8 tsp Cayenne | |
10 oz extra sharp cheddar cheese, shredded | |
16 oz elbow macaroni, penne or ziti, cooked according to package directions | |
1 cup Panko breadcrumbs | |
Approx 2 Tbl Garlic Extra Virgin Olive Oil | |
1/2-3/4 tsp Fleur de Sel |
1. | Preheat oven to 375°F. In a large saucepan, melt the butter and whisk in the flour. Cook over medium heat, stirring constantly, to create a blond roux. You are looking for a very light golden brown and a nutty aroma. Whisk in the warm melt until completely incorporated and smooth. Simmer gently for while whisking constantly until thickened--about five minutes. |
2. | Whisk in the salt, Ground Tellicherry Peppercorns, Nutmeg, Ground Mustard and Cayenne. Stir in the cheese. |
3. | Directions for the Crispy Panko Topping: In a skillet set over medium heat, combine the panko, Garlic Extra Virgin Olive Oil and Fleur de Sel. Stir often to redistribute the panko in the pan. Cook until golden brown - about 7 minutes. |
4. | Top the Mac & Cheese with the crispy browned Panko and bake for 20 minute or until the it's nice and bubbly. Cover loosely with foil to protect the breadcrumbs from over browning. |
5. | Note about Nutmeg: Just about every white, creamy sauce (Alfredo, Bechamel, Cheese Sauce) benefits from a pinch of Nutmeg. The use of nutmeg in these applications goes back to classical French sauce making techniques. Nutmeg adds a layer of almost indistinguishable, but necessary, flavor to the rich sauces. It seems to help cut the richness and adds depth. Just a pinch will do. The sauce shouldn't shout, "NUTMEG!" |
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