MAC & RINDS
MAC & RINDS
We love having a bountiful cheese selection in our restaurant.With such offerings, we are always left with an excessive supplyof cheese trims and ends. One day, I decided to make a béchamelwith all those ends. It turned out rich and delicious.
- 1 SANDVIVA Tea-towel
- 1 TILLAGD Cutlery
- 1 LYCKAD Serving dish
- 2 cups (500 ml) milk
- 1 cup (225 g) cheesetrimmings
- ¼ cup (56 g) butter
- ½ cup (65 g) flour
- 1 Salt to taste
- ¾ cups (250 g) macaroni
- ½ cup (120 g) cheddaror mozzarella
- ¼ cup (30 g) bread crumbs
- ¼ cup (60 g) parmesancheese, grated (optional)
- Preheat the oven to 400°F (205°C).
- Gently simmer the milk over medium heat with the cheesetrimmings in a medium-sized pot for about 15 minutes.Stir frequently to prevent the mixture from sticking to thebottom of the pot and burning. Strain and set aside.
- In a separate medium-sized pot, melt the butter and addthe flour.
- Cook on low heat until the butter and flour comes together.Continue to cook for another 5 to 10 minutes until the rawflour taste disappears.
- Slowly drizzle the infused milk and cheese mixture into theflour, whisking continuously to prevent lumps from forming.Simmer gently until the mixture comes together and lookssmooth. Season with salt.
- While the sauce is simmering, bring a large pot of lightlysalted water to a boil. Add the macaroni, reduce heat, andgently boil until al dente, according to package directions.
- Drain the macaroni, add to the sauce, and stir. Once themacaroni is well coated, transfer to an ovenproof dish.
- Evenly sprinkle with cheddar or mozzarella, followed by thebread crumbs and Parmesan, if using
- Bake in the oven for 15 to 20 minutes until golden brown.
I like to use Parmesan rinds, ends of brie, or any soft cheese. The stronger the cheese flavor, the stronger the sauce flavor. Avoid blue cheese and goat cheese if you don’t like the strong aroma.
Tried this recipe?Let us know how it was!