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Macaroni and Cheese

Image for Macaroni and Cheese
plate

Yield

Yield: 24 servings

kikkoman products used:

ingredients

8 ounces butter
4 ounces flour
2 quarts plus 3 cups milk
4 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
1/2 teaspoon grated nutmeg
1/2 teaspoon cayenne pepper
1 1/2 pounds extra-sharp goat’s milk cheddar, grated
1 1/2 pounds Gruyère cheese, grated
1 pound fontina cheese, grated
2 pounds large pasta shells
9 ounces Kikkoman Panko Japanese Style Bread Crumbs

directions

In large saucepan, melt butter over low heat; whisk in flour and cook for 2 minutes. Slowly whisk in milk; cook over low heat, whisking frequently, until mixture thickens. Whisk in salt, black pepper, allspice, nutmeg and cayenne pepper. Stir in cheeses; remove from heat and cover. Cook pasta in large amount of boiling water for about 10 minutes or until slightly undercooked; drain and stir into cheese sauce. Place 1 cup macaroni mixture in 12-ounce gratin dish; sprinkle with 2 tablespoons panko. Repeat with remaining ingredients to make 24 portions. Refrigerate, covered.

For each serving, to order: Place 1 gratin dish in 350°F oven for 30 minutes or until sauce is bubbling and panko is golden.

Recipe created by Chef Scooter Kanfer-Cartmill

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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