Prep Time: approximately 13 hours.
The Mornay Sauce
1. Melt butter and add in the flour and mix well over medium heat. Whisk until the mixture is incorporated. Cook for 3 minutes (blond roux).
2. Slowly add in the cold milk, salt, pepper, and nutmeg. Continue to whisk.
3. Bring to a boil. Continue to whisk the mixture to prevent it from sticking.
4. Add in the cream and the cheese, continue to whisk until all of the cheese has melted.
5. Cool the mornay sauce in an ice bath.
6. Label Date and refrigerate.
The Pasta
1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook for 4 minutes. It should be hard and underdone.
3. Drain and cool under running water.
Putting It Together
1. Add the mornay sauce to the pasta and toss to coat evenly.
2. Place the macaroni and cheese in the cooler for 12 hours. The pasta and mornay sauce need to sit for 12 hours for the pasta to absorb the sauce and and achieve the proper consistency.
3. Warm macaroni and cheese in a saute pan over medium heat.
4. Place into the small cast iron pan. Cover with gruyere, parmesan and of panko.
5. Place under the salamander until the top is golden brown and the cheese is bubbling.
6. Salt To Taste
Plating
Plate Size: Oval side dish with underliner. The plate temperature needs to be hot
1. Warm 8 oz of macaroni and cheese in a saute pan over medium heat.
2. Place into the small cast iron pan.
3. Cover with ½ ounce of gruyere, ½ ounce of parmesan and ½ ounce of panko.
4. Place under the salamander until the top is golden brown and the cheese is bubbling.
Submitted by Claudia Christian
