Union station mac and cheese recipe

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A luxurious mac and cheese dish, using a fancy mustard with mild heat. You could substitute shrimp, or omit the shellfish completely, if you prefer. Instructions Preheat oven to degrees. Drop the pasta into boiling, salted, water and cook until almost tender, about 8 minutes. Do not fully cook the pasta; it should have just a touch of firmness when tested. Drain well. Melt the butter in a saucepan over medium heat, add garlic, and cook for a few minutes until it softens.

It works! And our kids, who are 7 and 10 and believe that the stuff that comes out of the box with the neon orange powder is the pinnacle of great mac and cheese making, actually really liked this. That was the best endorsement of all. Not a heart-healthy dish by any means, but once in a while, hey, ya gotta live a little. Pepper 4 Tbsp. Butter 4 Tbsp. Serves , depending on how hungry they are and how much they dig the mac and cheese. Drain and set aside to cool.

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Add the chopped onions, crushed garlic, bacon and butter to a pan and cook on medium heat until the onions are turning translucent. Now add the flour a little at a time while constantly stirring, to make a roux. Who woulda thought that good old-fashioned down-home mac and cheese has origins in fine French Cuisine?

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Keep stirring until the roux is the color of peanut butter. While the roux is cooking, add two cups milk and one cup of the cream to a separate pot with the nutmeg, salt and pepper, and heat on low to medium heat, stirring regularly, until warm. Stir until the mixture just starts to simmer and thickens up.


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Add the two cups of shredded parmesan a little at a time. After the first layer is in, add the slices of extra-sharp cheddar on top the Clarkston Union video showed the chef using slices of Pinconning, so you can use that if you can find it. Bake in a degree oven for minutes the chef on the DDD episode recommended at 12 minutes, but he was cooking in a small single-serving size dish.

I saw in the postings I found for this recipe, and a few people who posted replies who tried this recipe, that the cooking temp and time specified in the episode did not result in a real nice brown crispy breadcrumb crust for them.

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That crunchy browned top is important to the recipe; it contrasts nicely with the creamy cheesy underneath. I had a nice brown crust form at without the need of the broiler, maybe because I left it in a little longer. Trying this now. I have lived in Clarkston on go to union or wood shop once a week.

So I will let you know!! Everyone loved it. I used Hoop Cheese for the middle layer.

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Thanks for your efforts!! I have another clip for cheese fritters if you want to try and reconstruct them from the DDD episode!!

Hi Bob! Glad to hear it turned out well. You rock! Thanks for this — it is a keeper for all time!