Edy Massih’s mac and cheese is “an instant crowd pleaser,” says the chef and owner of Edy’s Grocer in Brooklyn.
“Hot, crunchy, ooey gooey!” he says about the dish, which he counts as his Let it be lively cook. “It’s as simple as pouring hot cream over grated cheese to melt it and stirring in the orzo. Then just throw it in the oven to brown, and voilà!”
If the simplicity of the recipe isn’t tempting enough, then the flavor of the crunchy topping — made with panko, sesame seeds and Aleppo pepper — should do the trick. “The topping adds a delicious crunch and elevates the dish from a classic childhood comfort food to a fancy dish that’s sure to impress any guest,” says Massih.
If you don’t have Aleppo pepper (mildly hot chili), use cayenne. Or, “for those who can’t handle that much spice, just leave it out of the breadcrumbs,” says Massih.
The recipe can easily be prepared several days before serving. He says, “Add everything to a baking dish, breadcrumbs and all, cool completely and refrigerate for up to three days before baking.”
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Baked Orzo Macaroni and Cheese with Aleppo Crumbs by Edy Massih
Cooking spray
1½ cups panko (Japanese-style breadcrumbs)
½ cup of white sesame
¼ cup extra virgin olive oil
2 spoons of Aleppo pepper
2½ teaspoons kosher salt, divided, plus extra cooking water
1½ lbs. uncooked orzo (about 3¾ cups)
¾ cup of whole milk
¾ cup heavy cream for whipping cream
1½ lbs. sharp cheddar cheese, chopped (about 6 cups)
2 teaspoons of black pepper
1. Coat a 13×9-inch baking dish with cooking spray; put aside.
2. Cook panko and sesame seeds in a medium dry skillet over medium heat, stirring constantly, until golden brown, about 8 minutes. Transfer to a medium heatproof bowl; wipe the pan. Add oil and Aleppo pepper to pan; cook over medium heat, stirring often, until the Aleppo pepper is dark and crisp, about 4 minutes. Pour the oil mixture over the breadcrumbs; add 1 teaspoon of salt; mix until well combined. Allow to cool completely at room temperature.
3. While the breadcrumbs are cooling, preheat the oven to 400°. Bring a large pot of salted water to a boil over high heat. Add orzo; cook on high, stirring occasionally, according to package directions for al dente. Drain well; set the orzo aside.
4. Bring the milk and cream to a boil in a small saucepan over medium-low heat, stirring occasionally; remove from heat. Sprinkle the cheese in an even layer on the bottom of the prepared baking dish. Pour the hot milk mixture over the cheese. Add cooked orzo, black pepper, and remaining 1½ teaspoons salt; mix until well combined. Sprinkle the cooled breadcrumb mixture evenly over the top. Bake in the preheated oven until golden and browned, 25 to 30 minutes. Serve immediately.
Serves: 8 Active time: 45 minutes Total time: 1 hour, 10 minutes
Categories: Trends
Source: HIS Education