Till's Mac n' Cheese Recipe
- Prep Time: 15 mins
- Ready Time: 1 hours
- Serves: 4-5 people
If you don’t think this is the best Mac n’ Cheese, you’re probably lactose intolerant. This recipe adds shrimp for a little luxury but you can substitute the shrimp for chicken, ham, turkey, lobster, scallops, steak, snails, sausage, alligator, squirrel or whatever protein you fancy. Or, just leave the protein out completely and go vegetarian. Even the occasional vegetable is not out of place...but we like the shrimp version.
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Till's Mac n' Cheese Recipe
- Prep Time: 15 mins
- Ready Time: 1 hours
- Serves: 4-5 people
Till's Mac n' Cheese
Ingredients
- 1 pound(s) Macaroni , uncooked
- 3 tablespoon(s) Unsalted Butter
- 3 tablespoon(s) All Purpose Flour
- 3 cup(s) Whole Milk
- 1/4 teaspoon(s) Ground Nutmeg
- 1/4 teaspoon(s) White Pepper, grounded
- 4 teaspoon(s) Till's Rub
- 1 tablespoon(s) Dijon Mustard
- 4 ounce(s) Sharp White Cheddar, grated
- 20 Shrimp, peeled, de-veined
- 2 teaspoon(s) Canola Oil
- 3/4 cup(s) Bread Crumbs
- 1/4 cup(s) Parmasean , grated
- 1 1/2 tablespoon(s) Parsley , chopped
- 2 tablespoon(s) Butter, melted
- 4 ounce(s) Gruyere Cheese , grated
- 4 ounce(s) Brie Cheese, cubed
Instructions
- In a large pot, heat up at least 3 quarts of water. Once the water is boiling add salt (1 tbsp / quart; properly seasoned pasta water should taste salty like the ocean).
- Add to the boiling water and stir for a couple of minutes so the pasta doesn’t stick to the bottom.
- Cook the pasta according to the package instructions, minus 1 minute; the pasta will finish cooking in the oven.
- Drain into a colander and return the empty pot to the stove on medium heat.
- Add the butter to the pot and melt.
- Add the flour to the pot and stir to incorporate. Cook for two minutes careful not to brown. Hey, you just made a roux!
- Add the milk and over med-high heat whisk constantly until the sauce thickens.
- Reduce the heat to med-low. Guess what, you just made a Bechamel sauce!
- Add the nutmeg to the sauce.
- Add the white pepper to the sauce.
- Add 2 tsp of Till's Rub to the sauce and stir.
- Add mustard to the sauce.
- Add sharp white cheddar to the sauce.
- Add gruyere cheese to the sauce.
- Add brie to the sauce. TIP: Put the Brie in the freezer for an hour for easier cutting.
- Add parmesan to the sauce.
- Stirring constantly, melt the cheeses into the sauce.
- Add salt to taste.
- Take the pot off the heat and add the macaroni.
- Cut each shrimp into 3 pieces and place in a bowl.
- Add 2 tsp of Till's Rub to shrimp and toss to evenly coat. We like a little kick from our “Fierce Rub”.
- Add the canola oil to a skillet and heat on high until the oil shimmers.
- Add the seasoned shrimp and saute for 1 minute.
- Add the shrimp to the macaroni and cheese sauce and stir until evenly combined.
- Add the mac n’ cheese to a buttered baking dish (or individual dishes for each their own).
- Add breadcrumbs to a bowl.
- Add grated parmesan to the breadcrumbs.
- Add parsley to the bowl.
- Add melted butter to the bowl and combine.
- Sprinkle the breadcrumb-parmesan mixture over the mac n’ cheese.
- Place in a preheated oven at 375° F and bake for 15 - 20 minutes or until golden brown.
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