Barish Baked Mac and Cheese Recipe

This over-the-top baked mac and cheese recipe involves us from Armen Ayvazian, government chef of Nancy Silverton’s Hollywood steakhouse, Barish. One of the crucial extraordinary dishes on the restaurant’s Pasta al Forno menu, the favored casserole is completed with a flourish of grated Parmigiano-Reggiano and a fast blast in a sizzling, wood-fired oven, leading to a satisfyingly Crispy crust. We discover that this recipe works high-quality in a easy house oven or broiler. Serve the baked pasta as is, or customise the recipe by folding in just a few ounces of your favourite protein earlier than baking—Silverton suggests lobster meat or prosciutto.

Featured in “Do not Skip the Crispy Carbs at Nancy Silverton’s Wooden-Fired Hollywood Steakhouse.”

Gruyre, Gouda, and Fontina. With Crispy Torchio

The final word melty, gooey, crispy baked macaroni and cheese recipe.

yield: 10. serves


1 hour 40 minutes


  • 8 cups complete milk

  • medium yellow onion, peeled

  • 1 tbsp. freshly floor black pepper

  • small spoon recent grated nutmeg

  • 3 complete cloves

  • 7 tbsp. unsalted butter

  • cup all objective flour

  • 12 oz. fontina, finely grated

  • 8 oz. younger gouda, finely grated

  • 6 oz. Gruyre, finely grated

  • kosher salt

  • 2¼ kilos dried torchio pasta

  • 2 tbsp. additional pure olive oil

  • 2 oz. Parmigiano-Reggiano, finely grated


  1. In a medium pot over low warmth, add milk, onion, black pepper, nutmeg and cloves. Deliver to a boil, then instantly take away from warmth. Put aside to face for 20 minutes.

  2. Set a fine-mesh strainer over a big bowl, then pressure the milk, eradicating any solids. Cancel.

  3. Wash the vessel and preserve it on medium-low flame and add butter. When the froth begins decreasing, beat within the flour. Cook dinner the roux, stirring always, till a slight pungent scent comes from and begins to stay to the underside of the pot, about 5 minutes. Slowly begin whisking the milk into the roux, little at a time. As soon as all of the milk is added, flip the warmth to medium-high, carry to a full boil, then scale back the warmth to take care of a simmer and prepare dinner, stirring always, till the sauce thickens. About 5 minutes extra. Scale back warmth to low and start to slowly add fontina, Gouda, and Gruyere cheese, stirring often, till utterly melted and integrated. Take away from warmth, season to style with salt, then cowl the floor of the sauce with plastic wrap to forestall pores and skin formation. Put aside at room temperature whereas the pasta boils.

  4. Preheat oven to 475ºF (with one of many racks positioned in the midst of it). Fill a big pot with water to two-thirds filled with water and convey it to a boil on excessive warmth. Season the water liberally with salt, then stir within the pasta and prepare dinner, stirring often, till barely cooked by, about 4 minutes.

  5. In the meantime, fill a big bowl midway with ice water and preserve it close to the sink. Set a big colander within the sink, pressure the pasta, then instantly switch to an ice-water bathtub. As soon as cool, drain the pasta once more and return it to the stockpot. Stir in reserved cheese sauce, then switch to a 9-by-13-inch baking dish. Switch the dish to a big rimmed baking sheet and sprinkle the Parmigiano evenly excessive to catch any spills. Switch to oven to bake till floor is golden brown, pasta is cooked by, and sauce begins to simmer, about quarter-hour. serve sizzling.

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