17 September 2012
Andrew Paderes, Head Chef at The Gramercy Restaurant
Macaroni and Cheese
Ingredients
Preparation
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Boil the macaroni in salted water until al dente. Drain and drizzle with some oil to prevent from sticking
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In a large pot, heat the butter and the remaining olive oil. Saute the onion until soft, add the garlic and chopped sundried tomato. Saute until the tomato extracts its natural oil
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Add then the milk and cream and simmer until bubbling
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Add the cheese and whisk until it melts. Then add in the macaroni and stir to coat evenly
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Season with salt and pepper and add the chopped parsley. Serve hot.
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