Abbie Style Re-Do of The Three Broomsticks' Mac n CheeseSherris and I feasted at The Three Broomsticks, the diner right out of Hogsmeade village in the Harry Potter movies. This was at The Wizarding World of Harry Potter at the Islands of Adventure, Universal Orlando, in Orlando - Florida. Besides the Fish n Chips and the pudding trifle (which o'course I'll re-create) we had this typical American Mac n Cheese (photo below). It was pricey for the simpleton that it was but when Potterheads are rockin' out at The Three Broomsticks - nobody is bothered about the buck. Right Sherratoonz?
- Whole wheat elbow macaroni, 4.5 cups
- Mozzarella cheese, grated, enough to scatter on top of macaroni in a dish they are served into and baked
- Parmesan cheese, powdered, 5 tbsp
- Milk, 5 cups
- Butter, 1 stick, or 5 heaped tablespoons
- Cornflour, 5 heaped tablespoons
- Red chili pepper powder, 1/4 tsp
- Black pepper powder, coarse, 3 tsp
- Dried parsley leaves
- Yellow food color
- Boil macaroni according to instructions on packet set aside after draining the water. Tip: don't drain completely to avoid drying, add a tsp oil while boiling to keep from sticking.
- In a large cooking pot (large enough to later cook all the macaroni in in white sauce), add milk and heat on medium heat.
- You might want to preheat the oven at 375 degrees at this point tos ave baking time later.
- Upon seeing a light steam rise, add butter and watch it melt while stirring gently. At times the butter sticks to pan's bottom and burns.
- When milk begins to boil, add corn flour very slowly while using a whisk to beat the mixer while adding corn flour. Corn flour forms lumps if added too quickly.
- Add Parmesan cheese.
- Cook we'll until the mixer becomes thick. It should be thin enough to accommodate all the macaroni and they need to be cooked for at least ten minutes in the white sauce so they soak up all the flavor.
- After cooking the macaroni for ten minutes, use a cooking spoon or spatula to serve them out in a baking dish, preferably a deep one.
- Pour the remaining white sauce over the macaroni. Remember, this white sauce topping should only coat the macaroni and sink to the bottom of the dish to coat every piece. Extra topping should be kept aside otherwise it will boil in the oven and cause the macaroni pieces to break.
- Generously layer the macaroni with mozzarella cheese and generously sprinkle dried parsley leaves.
- Bake until the cheese has melted completely. Then open the oven, draw out the dish and check if the white sauce remains. The macaroni need to be coated with thick, wet white sauce without any sauce dripping from them.
- That's when you know they're done.