Roux: A roux is a mixture of flour and fat, such as butter or oil, that has been cooked to form a thick paste. It is used as a base to thicken soup, sauce, and gravy.
When simmering bechamel, be sure to stir well to eliminate any lumps of roux. The sauce should be at a simmer; don’t allow it to boil! Be sure to read through the entire recipe before you begin cooking. Trust us– you’ll be glad you did! Visit thedish.plated.com for cooking videos and tips!
Wine Pairing: 2010 Patianna Estate Sauvignon Blanc
- 12 ounces whole milk
- 8 ounces whole wheat penne
- 1⁄2 cup butter
- 1⁄2 cup flour
- 1⁄8 teaspoon nutmeg
- 2 ounces shredded white Cheddar cheese
- 2 ounces shredded Gruyere cheese
- 2 ounces shredded fontina cheese
- 2 cups peas
- 2 tablespoons panko bread crumbs
- 1 tablespoon white wine vinegar
- 2 heads frisee lettuce
1. Cook Pasta
Preheat oven to 400°F. Set milk aside to come to room temperature. Bring a large pot of water to a boil over high heat. When water is boiling, add whole wheat penne and a pinch salt. Cook halfway, about 4 minutes, then drain and set aside.
4. Prepare Mac n’ Cheese
Add whole wheat penne and peas to bechamel in pot and stir to combine. Transfer mixture to a large ovenproof skillet or baking dish. Sprinkle over panko bread crumbs evenly and drizzle over 1 teaspoon olive oil. Bake in oven until bubbling and golden, about 15 minutes.
2. Prepare Roux
Heat butter in a medium pot over medium heat. When butter is foamy, add flour and whisk to combine. Continue to whisk until mixture is golden brown and has thickened, about 3 minutes.
5. Make Salad
Meanwhile, in a medium bowl, whisk together white wine vinegar with 2 tablespoons olive oil. Taste and add salt and pepper as needed. Rinse frisee and pat dry with paper towel. Trim root and discard and pull apart leaves. Add to bowl and toss to coat.
3. Make Bechamel
Continue to whisk roux while slowly adding milk. Reduce heat to medium low and continue to mix with a large spoon. Cook until sauce has thickened and coats back of spoon, stirring periodically, 6-8 minutes. Add nutmeg and season with salt and pepper. Remove from heat and stir in shredded white Cheddar, shredded Gruyere, and shredded fontina until melted.
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