Cafe Via's artichoke mac & cheese - New York News

Cafe Via's artichoke mac & cheese

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(WJBK) -

Get this recipe courtesy of Chef Michael Little from Cafe Via in Birmingham. Learn more about Birmingham Restaurant Week (Jan. 27-31 and Feb. 3-7) at

1 tin of good Quality artichokes
1 jar of good quality Sundried Tomatoes
1 8 oz. package of your favorite pasta    

Mornay Sauce:

1c Whole Milk
1c Heavy Cream
1/2c Parmesan
1/4c White Cheddar
1.5 ounces Butter
2 ounces Flour
1/3c Flour

In a medium saucepan melt the butter over medium-high heat, sweat the onions. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk & cream and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a Bechamel sauce, and may be used as is to top any number of dishes.

Stir in the cheese and whisk until melted, process in a blender or with an immersion blender If the sauce seems to thick, thin with a little milk.

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