Todd Gray: Hi, I am Todd Gray from Equinox restaurant. Today I am going to be preparing for you home made Macaroni and Cheese, definitely a family favorite of ours. I am going to take you step by step through todays process. We are going to teach you how to par-cook our pasta. We are going to show you how to make a cheese sauce and finally we are going to show you how to finish the dish with the white cheddar cheese and Brioche bread crumbs.
We are going to need some fundamental tools to do our Macaroni and Cheese today. We are going to need a large pot for boiling our pasta, a smaller pot for making our cheese sauce, a stainless steel mixing bowl, a rubber spatula and a couple of oven proof baking dishes. The ingredients for the Macaroni and Cheese are, one box of elbow macaroni, four tablespoons of whole butter, four tablespoons of all purpose flour, two cups of whole milk, two cups of white cheddar cheese and one cup of Brioche bread crumbs. Remember, when in the kitchen always practice safety first, being careful of open flames and hot handles, always using a side towel or oven proof mitt to help handles those hot pots. In 1999, my wife Allen and I opened Equinox restaurant. We have enjoyed many great accolades over the nine years including four nominations by the Restaurant Association of Metropolitan Washington for Fine Dining Restaurant of the Year and we are named best new restaurant by Esquire, Town and Country and Gourmet magazines. I have been fortunate enough to receive five nominations by the James Beard Foundation for best chef Mid-Atlantic and as well as nominated for Chef of the Year six times by the Restaurant Association of Metropolitan Washington.
Let's get started on our macaroni and cheese.