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The House macaroni and cheese

Time Active work time: 30 minutes Total preparation time: 1 hour
Yields Serves 6
The House macaroni and cheese
1

Heat the broiler or the oven to 350 degrees. Heat the milk to just below boiling and set aside.

2

Melt the butter in a saucepan. When it starts to bubble, whisk in the flour and cook for 1 minute to make a roux. Slowly pour the heated milk into the roux, whisking constantly, and cook until the mixture bubbles and becomes thick, about 15 minutes.

3

Remove from the heat and season with the salt, pepper, allspice, nutmeg and cayenne. Stir in the grated Cheddar, Fontina and Gruyere.

4

Cook the pasta in plenty of rapidly boiling salted water slightly less than you normally would, about 10 minutes. Stir the pasta into the cheese sauce and divide evenly among 6 buttered ramekins.

5

Divide the bread crumbs evenly among the ramekins and scatter over top. Brown the bread crumbs under the broiler 1 to 2 minutes or in the oven, about 30 minutes.

The House’s Scooter Kanfer based this elegant dish on her grandfather’s version. Panko are Japanese bread crumbs. Redwood Hills makes a good goat’s milk Cheddar. If you can’t find it, you can substitute 2 1/2 cups shredded Cheddar and 1/4 cup soft goat cheese.

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