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Boston Restaurant Week Winter 2012
Cookbooks by Bosotn Chefs

About the Chef

Chef John Rush

Chef de Cuisine John Rush hails from a tiny town near Allentown, Pennsylvania. He earned a bachelor's degree from the Culinary Institute of America in ...


You can find Chef John Rush at Ashmont Grill

American Lamb - Did Ewe Know?

American Lamb is lean, loaded
with nutrients and an average serving is
less than 175 calories.

~

American Lamb is up to 10,000 miles
fresher than imported lamb!
American Lamb is produced in nearly
every state including Massachusetts so
be sure to choose local lamb.

~

The average per capita consumption
of lamb in the US is only one pound
per year compared to 50 pounds of beef
and 35 pounds of pork.

~

One third of Americans
have never tried lamb!

~

American Lamb is tender with
a distinctive mild, rich flavor.

~

American Lamb is easy to prepare
and requires very little seasoning.
American Lamb can make
any meal feel special.

~

American Lamb lends itself to a variety
of flavorings and cooking methods
that accommodate any occasion.

~

American Lamb has a number
of delicious cuts beyond the rack
that are easy to prepare and are
budget friendly including leg, shoulder,
loin, shanks and even ground.

~

» » Become a Fan of Lamb » »

February is Lamb Lovers Month

Macaroni and Cheese

by Chef John Rush

Serves 6

Ingredients

  • 6 tablespoons butter
  • 6 tablespoons flour
  • 0.5 teaspoon salt, plus more for cooking the pasta
  • fresh ground black pepper to taste
  • 0.25 tsp cayenne pepper
  • 4 cups whole milk, scalded
  • 1.5 cups sharp cheddar, grated
  • 1.5 cups Monterey Jack, grated
  • 1 cup Parmigiano-Reggiano, grated
  • 1 pound elbow macaroni
  • 0.5 cup heavy cream
  • 0.5 cup bread crumbs

Directions

  1. Preheat the oven to 350 degrees.
  2. Bring a large pot of water to a boil, then toss in a few pinches of salt and the macaroni. Cook the pasta for a minute or two less than instructed on the box. Then, drain the pasta and run under cold water to stop the cooking process. Drain well in a colander.
  3. In a heavy bottomed saucepan, melt the butter. Add the flour and cook over low heat, stirring. Slowly add the scalded milk, stirring constantly until the sauce thickens and comes to a boil.
  4. Reduce the heat and season the sauce with salt, pepper, and cayenne. Add approximately half of the cheese and stir until melted.
  5. Add the macaroni to the cheese sauce and stir well. Assemble in a buttered casserole dish by alternately layering the macaroni with the remaining grated cheese. Pour the cream over the top and sprinkle on the bread crumbs.
  6. Bake in the preheated oven for 30 minutes, or until browned on top. 
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