Thursday, January 31, 2013

Looking for a tasty new recipe to create?

George Duran, host of TLC's The Ultimate Cake Off will be appearing on HSN Monday Feb 4th.  He will be on from 9-10 AM est to share his twist on the average mac n' cheese.  George will be spicing up a classic recipe and featuring his modern recipe for fiery tomato-basil mac n' cheese. He's a big fan of IMUSA cookware!

Here's a sneak peek of the segment!!LNONAIR&cm_re=LeftNav-_-OnAirNow_Live-_-link&ocm=oan

1 lb. macaroni (elbow)
Kosher Salt
2 14.5 oz. cans diced tomatoes
1 cup packed fresh basil, chopped
1 stick butter
½ cup flour
5 cups whole milk
4 cups (16 oz) sharp cheddar, grated
For Topping
1 ½ cup Italian Style breadcrumbs
4 Tablespoons butter, melted
1 cup grated Parmesan or Romano cheese
Basil leaves for garnish
Preheat oven to 400 F.
Bring 6 quarts of water to a rolling boil and add salt to taste. Then, add macaroni and stir gently allowing it boil for about 7 minutes until “al dente”. Remove from heat and drain well and place in an extra large bowl. Add both cans of diced tomatoes and chopped basil and mix with a rubber spatula. Set aside. For béchamel sauce start by making a roux in a medium stock pot. Melt butter under medium heat and whisk in flour. Keep whisking for under medium heat until roux is browned, about 5-6 minutes. Add 2 tsp. salt. Gently whisk in the milk until properly combined. Constantly whisk the sauce until it thickens and begins to simmer, about 10-12 minutes. Remove from heat and add 4 cups of cheddar. Gently mix it with a rubber spatula until completely melted. Combine cheese sauce and macaroni and pour into a caldero (for best results use an IMUSA Evolution Nonstick Caldero). Make topping by combining all of the ingredients and spread it evenly on top of mac and cheese. Bake 15-20 minutes until top is golden brown. Serve and garnish with basil.
This sounds delicious! If you're looking for a new twist on a old favorite, I highly suggest trying this.


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