Back to 8 servings 1 lb elbow macaroni, 454 grams 4 tbsp butter, 56 grams 0.25 cup all-purpose flour, 30 grams 4 cup whole milk, 950 ml 1 bay leaf 1 tsp fine sea salt 0.25 tsp ground nutmeg 0.125 tsp ground cayenne pepper 0.5 tsp ground black pepper 8 oz shredded extra-sharp cheddar cheese, 227 grams, divided 6 oz shredded mild fontina, 170 grams, or Taleggio, cut into small pieces, with rind removed 2 oz grated parmesan cheese, 60 grams, divided 8 oz sour cream, 227 grams
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1 Step 1: Preheat oven to 375°F with a rack in the center. Set aside a 9 x 13 x 2 inch baking dish.2 Step 2: Bring a big pot of well-salted water to a boil. Add the macaroni and cook until just al dente. Drain and set aside.3 Step 3: Meanwhile, make the cheese sauce. In a medium saucepan with a heavy bottom, melt the butter over medium heat.4 Step 4: Add the flour and whisk until well combined.5 Step 5: Cook for one minute, until frothy and just barely darkened in color.6 Step 6: Pour in the milk all at once. Add the bay leaf, nutmeg, cayenne, salt, and pepper and whisk well.7 Step 7: Raise the heat to high and bring to a boil, whisking frequently.8 Step 8: When the mixture boils, reduce the heat and simmer for five minutes, until slightly thickened. Remove from heat.9 Step 9: Remove the bay leaf. Stir in 3/4 of the cheddar, all of the fontina or taleggio, and half of the parmesan. Keep stirring until cheese is completely melted.10 Step 10: Stir in the sour cream.11 Step 11: Pour drained macaroni into cheese sauce and stir to coat well, then tip the whole delicious mess into the baking dish and spread into an even layer.12 Step 12: Sprinkle with the remaining cheddar and parmesan.13 Step 13: Bake, covered with foil, for 30 minutes, then remove cover and bake 15 minutes more, until lightly browned and bubbly.getsaucepan.com/r/916daa38-8e9c-4352-9a27-b81cd73e5dd1 · Original: https://umamigirl.com/all-american-mac-cheese-for-the-premiere-of-chef-race-us-vs-uk/
