Recipes for Steam Cooking

Side diSheS, Vegetarian diSheS
and CaSSeroleS
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THREE CHEESE
MAC AND CHEESE
INGREDIENTS
1 pound (455g) Elbow or similar Pasta, cooked
Cheese Sauce
5 cups (1180ml) Milk
1 medium Onion, roughly sliced
2 bay Leaves
1
⁄4 cup (56g) unsalted butter
1
⁄3 cup (42g) our
2 tsp. kosher or sea salt
Fresh cracked black pepper
Freshly grated nutmeg, to taste
8 oz (225g) aged cheddar, grated
8 oz (225g) parmigiana reggiano, grated
8 oz (225g) fresh goat cheese, pinched into 1” pieces
Topping
3 tbsp. (42g) unsalted butter, melted
1 cup (110g) dried breadcrumbs
2 tbsp. Italian parsley, nely chopped
Kosher or sea salt to taste
Fresh cracked black pepper to taste
SETTINGS
STEAM-CONV, 350F
30 Minutes
Recommend wire rack
and baking dish.
(Level 2)
Butter a 2 quart baking dish.
Make the cheese sauce. Combine the milk, onions, and bay leaves in a saucepan
and heat to a near simmer. Remove from heat and allow the avors to infuse for
15 – 20 minutes.
In another saucepan, melt the butter, then whisk in the our. Cook on medium
heat for another 2 minutes.
Strain milk into the roux (butter/our mixture), whisking until the roux is fully
incorporated into the milk. Bring to a simmer over medium heat and cook for
another 5 minutes or until the sauce thickens. Remove from heat.
Season the sauce with the salt, black pepper, and nutmeg. Stir in the cheddar
cheese and parmigiana reggiano until fully incorporated.
Make the topping. Combine the melted butter, breadcrumbs, parsley, salt and
pepper in a bowl and mix well.
Place the cooked pasta in a large bowl. Stir in the cheese sauce until well
distributed. Fold in the goat cheese until barely distributed (you want chunks of
the goat cheese to still be not melted).
Pour the pasta into the prepared baking dish and spread the topping over the
pasta. Bake for 30 minutes or until golden on top.
Serves 8 – 10
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