Mac 'n' cheese is always a favorite and no one does it better than Chef Greg Daniels at Haven Gastropub. What makes a great mac 'n' cheese? Attention to detail and great ingredients.
Haven Gastropub Mac 'n' Cheese
Makes enough for 8-10
1 lb. elbow macaroni pasta; blanch in boiling water until al dente (about 9 minutes).
Cheese Blend (all grated and mixed)
1 cup Fontina
1 cup Gruyere
2/3 cup Parmigiano Reggiano or Grana Padana
1 cup Panko Bread Crumbs (set aside)
1 1/2 oz butter
1/4 cup flour
Melt butter over moderate heat. Add flour. Cook flour, mixing & pressing to incorporate for about 3-5 minutes, or until you can smell that it is done. It will give off a nutty, roasted aroma.
½ c. blonde roux
32oz cold whole milk
1/4 yellow onion
Sachet of aromatics: 1 bay leaf; 8-10 whole black peppercorns; 1 sprig of thyme; 1 clove of garlic; 1oz minced black truffle peelings
Add cold milk to hot roux, or cold roux to hot milk. Stir to incorporate.
Cook for 10-15 minutes over low heat until raw flour taste is gone.
Strain through chinois.
Add minced black truffle, mixing thoroughly. At this point, we can put everything together.
Mix together the béchamel and 2/3 of the cheese, allowing cheese to melt and incorporate.
Add pasta, and mix thoroughly.
Add mixture to a 9" x 13" baking pan.
Top with remaining grated cheese and panko bread crumbs.
Pre-heat oven to 350 degrees fahrenheit. Bake for 15 minutes, being careful not to burn the top.
Mac 'N' Chase ('N Yur Face)
Chase Bailey's version of Mac 'n' Cheese, was a special, which was served on April 14, 2015 at Haven Gastropub to raise awareness of autism. Mac 'N' Chase is a modified version of Haven Gastropub's mac 'n' cheese recipe, above, but with these additions:
2/3 cup Cheddar Cheese
Green onion, chopped
1 cup bread crumbs to replace Panko Bread Crumbs in the original recipe
Add cheddar cheese to cheese mix in original recipe.
Sprinkle with crispy bacon, green onion, and habanero seasoning.