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Yields: 4 servings Prep time: 30 min Cook time: 1 hr |
Ingredients: • 8 tablespoons butter • ½ sweet onion (minced) • 2 cloves garlic (minced) • 2 tablespoons flour • ½ cup heavy cream • 1½ cups whole milk • 8 ounces dry elbow macaroni • 1 cup shredded mozzarella cheese • 1 cup shredded Colby Jack cheese • ½ teaspoon paprika • ½ tablespoon Dijon mustard • 8 sheets frozen phyllo dough (thawed) • Grated parmesan cheese |
TOOLS NEEDED:
| ID21 STAINLESS STEEL SAUCEPAN WITH STRAINER LID (2.5 QT.) | CERAMIC HEAT SHAPED BAKER (1 QT.) |
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1. Preheat oven to 350°F. Cook the macaroni in saucepan according to package instructions. Strain using the strainer lid and set aside while you make the cheese sauce.
2. Using the same pan at medium heat, melt 2 tablespoons butter. Add the onion and sauté until translucent (5 minutes.) Add the garlic and cook until fragrant (1 minute.)
3. Add in the flour and whisk constantly (about 3 minutes.)
4. Slowly pour in milk and cream while continuing to whisk. Bring the sauce to a simmer and cook until it thickens (about 3 minutes.)
5. Reduce heat to low and add in cheeses. Stir until melted and pour over cooked noodles. Add paprika and Dijon mustard. Mix until well combined. Pour into Heart Baker.
6. Melt 6 tablespoons of butter and lay out 2 phyllo sheets. Brush with butter and then fold in half vertically. Brush again with butter.
7. Cut this into thirds and roll each strip into a rose shape. Place on top of mac n cheese. Repeat until the dish is covered in phyllo rosettes.
8. Bake in oven uncovered for 45 minutes. Remove from oven and top with Parmesan cheese.
Try pairing this with our Salmon with Crushed Olives for a Valentine's Day Dinner!
