+
0 (0)

Mains, Quick and Easy, Sides, Vegetarian

Lawry's Carvery baked macaroni and cheese

Lawry's Carvery baked macaroni and cheese
Kirk McKoy / Los Angeles Times

Dear SOS: I have been to Lawry's Carvery many times. I wish I knew how to make their baked macaroni and cheese. I hope you can acquire this recipe. They have many of their recipes on the website, but the ... Read more

Total time: 1 hour | Serves 12 to 16
  • 1/4 teaspoon whole black peppercorns
  • 1 1/2 teaspoons dried thyme
  • 1 large bay leaf
  • 4 3/4 cups milk
  • 1 cup (2 sticks) plus 1 tablespoon butter, diced
  • 3/4 cup plus 2 tablespoons flour
  • 2 teaspoons kosher salt
  • Pinch cayenne pepper
  • 4 3/4 cups plus 1 1/2 cups grated cheddar cheese, divided
  • 1 1/4 cups heavy cream
  • 2 pounds penne pasta
  • 1 1/2 cups shredded Parmesan cheese

Step 1Heat the oven to 375 degrees. Bring a large pot of salted water to a boil.

Step 2Place the peppercorns, thyme and bay leaf in a small piece of cheesecloth or coffee filter, and tie together to make a sachet. In a large saucepan, place the milk and sachet and bring to a simmer over low heat, careful not to boil. Remove from heat.

Step 3While the milk is heating, in a medium, heavy-bottomed pot, melt the butter over medium-low heat, careful not to brown. Reduce the heat to low and whisk in the flour to form a roux. Stir the roux occasionally for 5 minutes, watching that it does not stick to the base of the pot.

Step 4Slowly whisk in one-fourth of the milk to form a paste. Slowly whisk in the rest of the milk and the sachet, and season with the 2 teaspoons salt and cayenne pepper. Increase the heat to medium and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook for 10 minutes, stirring occasionally.

Step 5Remove from heat and stir in 4 3/4 cups cheese and cream until the cheese is fully melted and the sauce is smooth. This makes a scant 2 quarts cheese sauce. Remove and discard the sachet, and set aside.

Step 6While the cheese sauce is cooking, make the pasta. In the large pot of salted boiling water, cook the penne to very al dente, about 7 minutes (the pasta will continue cooking as it bakes). Drain the pasta and cool under running water.

Step 7Place the pasta in a large bowl, and toss with the cheese sauce. Pour the pasta and cheese sauce into a greased 13-by-9-inch baking dish. Sprinkle over the remaining 1 1/2 cups cheddar cheese and the parmesan cheese. Bake until the cheese topping is melted and lightly colored, 15 to 20 minutes. Cool slightly before serving.

Note: Adapted from Lawry's Carvery.

HAVE YOU TRIED


Caprese salad with heirloom tomato skin chips
Caprese salad with heirloom tomato skin chips

Quinoa salad with grilled corn, tomatoes and cilantro
Quinoa salad with grilled corn, tomatoes and cilantro

Creamy rice pudding with cardamom and almonds
Creamy rice pudding with cardamom and almonds

Grilled rabbit, lamb and chorizo with romesco sauce
Grilled rabbit, lamb and chorizo with romesco sauce

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Chinese dumplings
The Overland Cafe's turkey meatloaf
Free-form zucchini lasagna with lemon-thyme cream
Warm 'shaking beef' salad with watercress and tomatoes (Bo luc lac)