Almost Zov's Mac and Cheese

Almost Zov's Mac and Cheese Is A Rich, Creamy, Super Cheesy Baked Macaroni and Cheese With A Crunchy Topping. Recipe From Premier OC Chef Zov Karamardian.

Course Main Course

Cuisine American

Keyword Almost Zov's Mac and Cheese

Prep Time 40

Cook Time 30

Total Time 1 10

Servings Servings

Calories 680kcal

Author kathleen

Ingredients

Topping:

1 1/2 Cups Chunky Bread Crumbs, Toasted
1/2 Cup Butter, Melted
1/2 Cup Sharp Cheddar Cheese, Shredded
2 Tablespoons Italian Parsely, Chopped
To Taste Salt
To Taste Black Pepper

Mac and Cheese

2 Tablespoons Kosher Salt
1 Pound Large Elbow Macaroni
2 Tablespoons Olive Oil
9 Cups Whole Milk
1/2 Cup Unsalted Butter
1/2 Cup All Purpose Flour
6 Ounces Fontina Cheese Cut Into Small Cubes
9 Ounces Sharp Cheddar Cheese Shredded
4 Ounces Asiago Cheese Finely Shredded
2 Tablespoons Worcestershire Sauce
1/2 Teaspoon Tabasco Sauce
1/2 Teaspoon Black Pepper

Instructions

Prepare the topping: Mix all topping ingredients together in a small bowl and set aside.
Adjust oven rack to lower third position and preheat oven 325 degrees.
Combine 4 quarts of water and 1 tablespoon of salt in a large pot and bring to a boil over high heat. Add macaroni and cook until it is tender but still firm to the bite, stirring often about 6 minutes. Drain in a colander; toss it in the colander with the oil to coat; set the macaroni aside in the colander while preparing the cheese sauce. Reserve the pot to make the sauce.
Prepare sauce: Warm milk in a large saucepan until it is hot but not boiling; cover and set aside. Melt butter in a reserved large pot over medium heat until foaming. Add flour and whisk until mixture becomes fragrant and deepens in color, about 4 minutes. Gradually whisk in the hot milk. Increase heat to medium-high and continue whisking until mixture comes to a boil, about 3 minutes. The mixture must reach a full boil to fully thicken. Reduce heat to medium and simmer, whisking occasionally, until sauce thickens to the consistency of heavy cream, about 5 minutes.
Remove sauce from heat and gradually add cheeses, whisking until they melt completely. Mix in the Worcestershire sauce, hot sauce, black pepper, and remaining 1 tablespoon of salt. (Can be refrigerated for up to 3 days. When ready to serve, heat the sauce in a large saucepan before proceeding.)
Butter a 9-by-13-by-2-inch baking dish. Stir the cooked macaroni into the warm cheese sauce. Spoon the macaroni and cheese mixture into the prepared baking dish. Top casserole with prepared bread crumb topping.
Bake until the macaroni and cheese is bubbly around the sides and heated through, about 30 minutes. Turn the broiler on and broil the macaroni and cheese until the crumb topping is deep golden brown, rotating the baking dish for even browning, about 2 minutes.

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