July 14 is National Mac ’n’ Cheese Day and, quite frankly, we’re ecstatic that we finally have a valid excuse to eat carbs. However, we won’t be celebrating by cracking open an old box of Kraft Macaroni & Cheese (which may contain harmful chemicals, yuck!), but we will be cooking up this knockout recipe from Revenge BBQ in Irvington. As you kick back with a bowl of this cheesy goodness, impress your friends and family with the fact that this classic comfort food was first brought over to the states by founding father, Thomas Jefferson (you’re welcome).
1 Tbsp vegetable oil
1 lb cavatappi pasta
8 Tbsp (1 stick) unsalted butter, divided
½ cup all-purpose flour
1 quart milk
2¼ cups grated extra-sharp cheddar
2¼ cups grated cup Gruyère
1½ cups grated American cheese
1 Tbsp kosher salt
¾ tsp coarse-ground black pepper
1½ cups panko breadcrumbs
Preheat the oven to 375°F.
Drizzle oil into a large pot of boiling, salted water. Add the cavatappi and cook according to the directions on the package (approximately 6 to 8 minutes). Drain well.
In a saucepan, heat milk over medium-low heat until scalding. Watch carefully — do not boil. In a separate 4-quart pot, heat 6 tablespoons of butter until melted and starting to bubble. Add flour, and cook over low heat for 2 minutes, whisking until golden brown and fragrant. Gradually whisk in hot milk, and cook until thickened and smooth, about 1-2 minutes.
Combine the cheeses and reserve ½ cup. Add the rest of the cheese to the white sauce, season with salt and pepper, and mix until fully melted and combined. Add cooked cavatappi to the cheese sauce, stirring to coat all the noodles.
Pour into a 9”x13” baking dish, and sprinkled reserved cheese on top. Melt the remaining 2 tablespoons of butter, combine with breadcrumbs and sprinkle on top. Bake for 30-35 minutes, or until the mac ’n’ cheese is golden brown and bubbly.
48 Main St, Irvington