Recipe for Macaroni & Cheese With Worcestershire & Mustard

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The only way to make macaroni and cheese better than it already is would be by adding delicious Worcestershire and mustard. Find out how to make macaroni and cheese with Worcestershire and mustard with help from the founder and owner of CapMac in this free video clip.

Part of the Video Series: Pasta, Cheese, & More
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Video Transcript

Hi, my name's Brian Arnoff, chef and owner of CapMac DC. Today, we are making a classic mac and cheese with a little bit of Worcestershire sauce in it. Here are all of our ingredients, we have our butter and flower for our roux. We have our seasonings right here, the Worcestershire sauce, some Dijon, a little bit of hot sauce. We have our cheddar cheese, a little Panko, some egg, and our par-cooked pasta. To get this dish started we're gonna throw our butter right into the pan and get that melting. We're gonna crank the pan up to about medium-high, allow this butter to melt. The next addition to the pan is gonna be our flower, this is gonna create our roux which is gonna thicken our cheese sauce. Then we're gonna crack our egg, this is gonna be the binding ingredient for our mac and cheese while it's baking. This will really hold the whole mac and cheese together and brings a little extra richness to the dish. So it looks likes our butter is nice and melted, we're gonna sprinkle in a 1/4 cup of flower, we're gonna pull out our whisk, and really blend the flower with the butter. The next thing you want to do while this is cooking a little bit, we're gonna add our seasoning so we have about a tablespoon here of Dijon mustard, we're gonna use about a tablespoon of Worcestershire sauce, this is really gonna give a unique flavor to this mac and cheese and we're also gonna use a little bit of hot sauce. These 2 ingredients together are really gonna combine to elevate the cheddar cheese that were adding to this dish. As you can see the roux has tightened up, we're gonna grab our 3 cups of scalded milk, we're gonna gently add this to the pot and whisk vigorously. We want to really make sure we break down any lumps that might have formed here and get this to a nice smooth consistency. We're gonna bring the cheese sauce to a simmer and allow it to cook for a couple of minutes just to cook out the raw flower taste. You want to scrape down the sides, the bottom, make sure we've picked up all the roux and we're gonna start to bring this to a simmer. In the meantime we're gonna season this, now when you go to season this don't forget that the Worcestershire has a lot of salt in it so we're gonna go very light on a little bit of kosher salt and some freshly ground black pepper. We've come up to a simmer here and we're pretty much right where we want to be for our thickness so we're gonna add our pasta next this is about a 1/2 pound of par-cooked pasta, any shape you want will work for this dish and we're gonna stir this in. It's gonna start to coat the pasta, bring the pasta back up to temperature and while this is going on we're gonna be into sprinkling our cheddar cheese. It's always important when you're making mac and cheese that you add your cheese in several additions, this allows the cheese to melt very smoothly and not separate from the sauce. So we've got our first addition here and that's really melting in beautifully, I see it's already getting really ooey and gooey. We're gonna reserve a little bit of cheese here for the top of the crust. So we've got the rest of the cheese in it's just shy of a pound of cheese, the rest is reserved for the top, a couple ounces. The cheese is melted, we're gonna turn the heat off and then we're gonna add our egg. You want to mix this egg in very quickly so not to scramble. So there you can go you can see that everything is incorporated, the cheese sauce is thickened and lastly we're gonna put it in our pre-greased pan. I'm gonna grab a little bit of a metal spoon here just scoop this out to see how cheesy this is, how nice and thick that sauce came out. So finally we're gonna add a little bit of our shredded cheese on top here. This is gonna create that nice bubbly crust along with a little bit of our toasted, a little bit of our Panko which is gonna toast up on the top get nice and gold and brown and your gonna have a beautifully crunchy crust on top of our Worcestershire mac and cheese. We're gonna pop this in the oven at 350 degrees for about 25 minutes and then our mac and cheese will be all ready to go. So it's been about 25 minutes, our mac and cheese has been in the oven at 350 degrees, we're gonna go in there and pull it out. There is our beautiful mac and cheese you can see the crust is browned up beautifully. This was mac and cheese with Worcestershire sauce, my name's Brian Arnoff from CapMac. Thank you so much for watching.


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