Recipe created by Stella Chef to the Stars specially for Michael Jackson
The first time we served this dish to Michael, his reaction was instantaneous: “This is now the signature of Neverland Ranch.”
The Recipe
Prep: 20 min Cooking time: 30 min
INGREDIENTS
1 pound dried elbow pasta
4 tablespoons unsalted butter, (shopped into cubes, about the size of dice )
4 tablespoons all-purpose flour
2 cups whole milk or chicken broth
2 cups Gruyere cheese grated
2 cups extra-sharp cheddar grated cheese.
2 cup PepperJack (to give a kick and Michael LOVE IT)
1/2 teaspoon nutmeg freshly grated
2 tablespoons onion powder
1 tablespoon dry mustard
1/4 tablespoon paprika
Salt and Pepper to taste
Topping:
2 tablespoons melted butter
1 1/2 cups Panko bread crumbs
INSTRUCTIONS
1. Preheat oven to 400 F and grease a 3 qt baking dish (9×13″). Set aside.
2. Cook macaroni according to the package directions. Drain and run under cool water then transfer pasta to a large mixing bowl and toss with 2 tablespoons (30g) butter until butter is melted and pasta is evenly coated. Set aside.
3. Place Panko bread crumbs in a medium bowl. Melt 2 tablespoons butter in the microwave. Pour butter into bowl with Panko bread crumbs, and toss. Set breadcrumbs aside.
4. While water is coming up to a boil, grate cheese and divide it into two sections. Approximately 4/1/2 cups for the sauce, and 1/1/2 cups for the topping.
5. Make the easiest Béchamel or white sauce, you will ever make. Guaranteed lump-free, hassle-free béchamel sauce every time called “All in once”
6. Place all ingredients for the sauce into a saucepan (flour, butter, and milk or broth) at once, over medium heat, and stir constantly with a whisk.
7. As the milk becomes hot, the butter starts to melt and will absorb the flour.
8. Keep stirring and you will feel the mixture change.
9. Once it starts to thicken, use a wooden spoon to stir the sauce, ensuring you get to the very edges of the pan.
10. Gently bring milk/broth to a bubble to allow to thicken, Continue to heat over medium- heat, whisking very often, until thickened to a very thick consistency.
11. Remove the pan from the heat and pour in your seasonings, dry mustard, onion, paprika, salt, and pepper to taste. Stir in 4/1/4 cups of shredded cheese a handful at a time.
12. In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour the pasta mixture into the prepared baking dish.
Sprinkle the top with the remaining grated cheese combine with the Panko breadcrumbs bake for 20 to 30 minutes, until cheesy bubbly, and lightly golden brown. Let it rest 10 minutes before serving.
RECIPE NOTE
MAC AND CHEESE CAN BE MADE AHEAD:
- Make as directed (but do not bake), transfer to a baking dish, and cool completely. Cover tightly with foil and refrigerate 1-2 days ahead.
- Before baking, let the dish sit on the counter for 30 minutes.
