December 06, 2016

Mac and cheese baked in the Fontana brick oven ready to be served

Recipe:

Prep work:

First and foremost, preheat the Fontana wood-fired oven to 375°F. Before placing the Macaroni and Cheese into the oven, you can check the internal temperature with our infrared thermometer.

Next you must bring a pot of water to a rolling boil.

Ingredients:

  • 1 box elbow pasta - 450 gr
  • 1lb block sharp cheddar cheese - reserve some for top of dish
  • 4 Tbsp butter, 1/2 stick
  • 1/2 cup sour cream
  • 2 1/2 cups whole milk
  • 2 eggs beaten
  • 1/4 cup all purpose flour - 350 gr
  • 1 Tbsp salt for the pasta water
  • 1/2 tsp black or white pepper
  • 1/2 tsp cayenne pepper
  • 1 tsp dry mustard

Step by step instructions:

To begin, it is important to shred your own block of cheese. Avoid getting the pre-shredded, bagged version. Reserve some for the top of the dish before baking.

Cheddar cheese grated for mac and cheese baked in the Fontana wood-burning oven

Once the water boils, add 1 1/2 teaspoon salt.

Salt in boiling water for mac and cheese baked in the Fontana wood-burning oven

Place the elbow pasta into the salted, boiling water and cook only until "al dente". You do not want to overcook.

Pasta in boiling water for mac and cheese baked in the Fontana wood-burning oven

In order to make a cheese sauce for the Macaroni and Cheese, you must first prepare a roux. Measure out equal parts of butter and flour. Begin by melting the butter in a pot.

Melting butter for cheesy sauce for mac and cheese baked in fontana wood-fired oven

Once the butter is melted, add 1/4 cup all purpose flour. This will be the ROUX.

Flour in butter for mac and cheese baked in the Fontana wood-burning oven

With a whisk immediately stir all ingredients together. Cook the roux at a medium temperature, whisking constantly for about 1 minute to avoid lumps.

Bechamel sauce for mac and cheese baked in the Fontana wood-fired oven  

Once thickened up add the milk to the pot as you continue to whisk, making sure to scrape the entire bottom of the pot thus avoiding sticking. Allow to cook for about 5 minutes as you continue to vigorously whisk and stir until thickened.

Milk for bechamel sauce for mac and cheese baked in the Fontana wood-fired oven

Add 1 teaspoon mustard powder to the sauce.

Mustard powder for Bechamel sauce for mac and cheese baked in the Fontana wood-fired oven

Next comes 1/2 teaspoon pepper.

Pepper for Bechamel sauce for mac and cheese baked in the Fontana wood-fired oven

For a nice little kick add 1/2 teaspoon cayenne pepper. Mix all ingredients until smooth.

Cayenne pepper for Bechamel sauce for mac and cheese baked in the Fontana wood-fired oven

In a separate bowl crack two eggs and whisk well.

Eggs for mac and cheese baked in the Fontana wood-fired oven

Add 1/2 cup of the hot mixture to the eggs while vigorously whisking.

Bechamel sauce mixed with eggs for mac and cheese baked in the Fontana wood-fired oven

Next, add the egg mixture to the sauce. Mix well.

Bechamel sauce mixed with eggs for mac and cheese baked in the Fontana wood-fired oven

Add 1/2 cup sour cream.

Sour cream for mac and cheese baked in the Fontana wood-burning oven

Finally sprinkle the sharp, shredded Cheddar cheese over the sauce, reserving some for the top. Mix until all the cheese has melted and all clumps have disappeared. The cheese will add a beautiful shine to the sauce.

Mix cheddar cheese with bechamel for mac and cheese baked in the Fontana wood-burning oven

Mix the drained macaroni with the cheese sauce and stir well.

Cheese mixture with pasta for mac and cheese baked in the Fontana pizza oven

Once everything is mixed, pour the Macaroni and Cheese into an oven proof dish.

Mac and cheese placed in a dish to be baked in the Fontana wood-burning oven

Sprinkle the remaining Cheddar cheese evenly over the top.

Extra cheddar cheese on top of the pasta mixture to be placed in the Fontana pizza oven

Lastly place the dish into the 375°F preheated Fontana wood-fired oven, and allow to bake for about 25 to 30 minutes.

Extra cheddar cheese on top of the pasta mixture to be placed in the Fontana pizza oven

Mince some fresh chives and set aside for garnish.

Cut chives to put on finished mac and cheese baked in the Fontana wood-fired oven

When the top of the Macaroni and Cheese is golden and bubbly, it is time to take it out of the oven.

Mac and cheese baked in the Fontana wood-burning oven

Sprinkle the minced, fresh chives over the top of the Macaroni and Cheese.

Chives put on finished mac and cheese baked in the Fontana pizza oven

Serve as soon as possible. Enjoy!

Mac and cheese baked in the Fontana brick oven ready to be served

What is your favorite way to prepare Macaroni and Cheese?

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