March 7, 2008
These snowy winter days call for comfort food. Not much else fits that bill like cheesy, creamy, hot macaroni and cheese. I couldn’t find a recipe I liked enough to follow exactly, so I created my own, using these two as my base. What came out what a slightly spicy, extremely cheesy pasta dish.
Using three different cheeses added dimension to the dish – every bite is completely unlike the other! The blue cheese really gave it a punch. I also really enjoyed the panko breadcrumbs over the usual sandwich-breadcrumbs; they were lighter, and weren’t at all in competition with the pasta.
A salad goes great on the side. A version of Soli’s tabouleh made an excellent match this time around.
Baked Mac n’ Cheese
Preheat oven to 350 degrees F
¾ pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 ½ tablespoons dry mustard
2 ½ cups milk
½ cup cream (10%)
1 onion, sliced
1 bay leaf
1 ½ teaspoon paprika
1 ½ teaspoon cayenne
12 oz cheese (I used about 6 oz sharp cheddar, 4 oz emmental and 2 oz blue cheese
2 tablespoons butter
1 cup panko breadcrumbs
1. In a large pot of boiling, salted water, cook the paste to al dente.
2. While the pasta is cooking, in a large saucepan, melt the butter. Whisk in the flour and mustard and keep it moving until there are no lumps left. Stir in the milk, cream, onion, bay leaf, cayenne and paprika. Simmer for ten minutes and remove the bay leaf.
3. Grate / crumble the cheese together and mix. Stir in 3/4 of the cheese mixture and stir until the cheese is melted. Season with salt and pepper to taste.
4. Drain the macaroni and pour cheese mixture in with the pasta, stir together. Pour macaroni into a 13x9x2 baking dish. Sprinkle the remaining cheese over the top.
5. For the topping, melt the butter and toss the bread crumbs in it until they are coated. Sprinkle over top of macaroni.
6. Bake for 30 minutes at 350 degrees F. Remover and let sit for 5 minutes before serving.
No related posts.
Related posts brought to you by Yet Another Related Posts Plugin.