![]() ![]() Broil 4 inches from the heat for 4 minutes, until richly browned. Season with salt and pepper.Īdd the macaroni to the hot cheese sauce and stir to coat transfer to a 9-by-13-inch glass or ceramic baking dish and sprinkle on the Parmigiano-Reggiano. Off the heat, stir in the mixed shredded cheeses until melted. Bring the sauce to a boil over moderately high heat, whisking, until thickened. Gradually whisk in the milk until smooth. The roux should be cooked and free of the flour flavor but still light in color. Continue to stir this roux over medium heat for two to three minutes. Meanwhile, in another medium saucepan, melt the butter over low heat. Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat. In a medium saucepan of boiling salted water, cook the macaroni until al dente drain well. 2/3 cup freshly grated Parmigiano-Reggiano cheese.2 cups mixed shredded semihard cheeses, such as Mimolette, aged Gouda, and Vella dry jack (1/2 pound).We’ve decided to let you in on a little secret and share Art’s recipe for Oprah’s favorite macaroni & cheese! During his stay, Art shared his incredible cooking talents with our guests in several beachside cooking classes featuring some of Oprah’s favorite recipes. For those of you haven’t heard already, we had the pleasure of welcoming Chef Art Smith, Oprah’s former chef and owner of Table Fifty-Two, to Zoëtry Casa del Mar a few weeks ago.
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