brown Butter Mac N' Cheese
Recipe Courtesy Home Chef
5½ oz. Elbow Macaroni
2 Roma Tomatoes
2 oz. Grated Parmesan Cheese
4 fl. oz. Whole Milk
2 oz. Shredded Cheddar Cheese
0.45 oz. Flour
⅗ oz. Butter
¼ cup Panko Breadcrumbs
Preheat oven to 450 degrees
Bring a medium pot of lightly salted water to a boil
Thoroughly rinse produce and pat dry
Prepare a baking sheet with foil and cooking spray
Prepare a casserole dish with cooking spray
Add pasta to boiling water and cook until al dente, 7-9 minutes. Reserve ¾ cup pasta water. Drain pasta in a colander and rinse briefly under cold water. Reserve pot; no need to wipe clean. While pasta cooks, roast vegetables.
Trim zucchini ends, halve lengthwise, and cut into ½" slices on an angle. Core Roma tomatoes and cut into ½" dice. Place zucchini and tomatoes on prepared baking sheet and toss to coat with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and sprinkle with half the Parmesan (reserve remaining for sauce). Roast until golden brown and tender, 15-18 minutes. While vegetables roast, make mac and cheese.
Add milk, flour, and reserved pasta water to pot used to cook pasta. Bring to a boil over medium-high heat, stirring often. Reduce to medium heat and simmer until thick enough to coat the back of a spoon and draw a line through it, 3-5 minutes. Whisk in cheddar, mozzarella, remaining Parmesan, and ¾ tsp. saltuntil smooth and immediately remove from burner. Stir in pasta.
Add butter to a small pan over medium heat and cook, stirring occasionally, until it begins to smell nutty, turn golden, and brown flecks appear, 5-6 minutes. Stir in panko breadcrumbs to coat and immediately transfer to a small mixing bowl.
Transfer mac and cheese to prepared casserole dish. Sprinkle panko-brown butter mixture on top and bake until golden brown, 7-10 minutes.
Reheat vegetables in oven 2-3 minutes if necessary. Serve vegetables alongside mac and cheese, family style.