Sunday, April 12, 2015

Macaroni and Cheese Gourmet Style

Everyone has a favorite recipe for Mac and Cheese. I thought I did until I started researching and creating recipes for it. I don't think you can ever have too many Mac and Cheese recipes. Here's one more to add to my collection.

Macaroni and Cheese Gourmet Style

Here's what you'll need:
Preheat the oven to 350 degrees
1 - (2 quart) deep dish casserole.

4 TBS Butter, divided
3/4 C Italian Herb Bread Crumbs
1/4 C Grated Parmesan Cheese
2 tsp Fresh Thyme Leaves, not chopped.
1 tsp salt, divided + additional to taste.
8 oz. Cavatappi Pasta, cooked according to directions.
2 1/2 C Whole Milk
1/2 small Onion, grated
1 Clove of Garlic, minced
2 TBS Flour
1 C Grated Fresh Fontina Cheese
1 C Grated Fresh Gruyere Cheese
1 C Grated Fresh Sharp White Cheddar Cheese
1/2 tsp Mustard Powder
1/8 tsp Cayenne Pepper

In a skillet on medium heat:
2 TBS Butter, heat until melted.
Add Bread Crumbs and sauté for 6 - 8 minutes.
Transfer to a bowl.
Parmesan Cheese
1/4 tsp Salt
Mix well.

In a saucepan:
Milk, simmer just until warm and keep warm until the next step.

In a large saucepan on medium high heat:
2 TBS Butter, heat until melted.
Sauté for 2 minutes.
Sprinkle with Flour, whisking constantly for 1 minute.
Slowly Whisk in the warm Milk.
Bring to a boil and immediately reduce heat to low, constantly stirring until it begins to thicken.

Fontina Cheese
Gruyere Cheese
Cheddar Cheese
Mustard Powder
Cayenne Pepper
3/4 tsp Salt
Whisk constantly until smooth and creamy.

Remove from heat.
Stir in Pasta.
Pour into the baking dish.
Bake 10 minutes.
Sprinkle with Bread Crumb mixture.
Bake an additional 8 - 10 minutes.
Remove to a rack to cool for 5 minutes before serving.

Peace in the Kitchen!

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