Posts tagged Comfort food

So as you all know, I am a fan of Macaroni and Cheese and Mac n Cheese recipes. While there is such a thing as a bad dish of it, there are soooo many combinations and opportunities for fabulous ones! Before they flip the switch on the chair, there are two things I am requesting. First, this Macaroni and Cheese (on the finest of China, of course!) and a slice of the Kicking Key Lime Pie! Okay, okay…the whole pie. HEY! I’m dying I should get as much as I want! *side eye* After those two, I will repent and go in peace.
Anyway, this recipe calls for making a béchamel sauce. Basically, you’ll be making a roux (some type of fat i.e. butter, shortening, oil + flour) and then combining that with milk and cheese. Piece of cake!

Ingredients

Macaroni & Cheese:
4 oz grated white Cheddar cheese
4 oz finely cubed Fontina cheese*
4 oz grated Gruyere cheese*
8 oz grated Parmigiano-Reggiano, or other good-quality parmesan cheese (about 2 c)
1 lb penne pasta (or your preference such as elbow)
1 tea minced garlic
7 T butter
4 T flour
2 c half and half
3/4 tea salt
1/4 tea ground white pepper

Topping:
1/2 c bread crumbs (fresh if possible)
1/2 oz grated Parmigiano-Reggiano, or other good-quality parmesan cheese
2 tea dried parsley
1/4 tea of white pepper

*Note: I get my cheeses from Publix’s deli and I rarely find the Fontina and Gruyere hard enough to get a good grate out of them. They are much softer than the cheddar and parmesan. When you ask for them at the counter, ask for a large brick of each instead of sliced cheese.

Directions

In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. With whisk in hand, add the flour and combine. Cook, stirring constantly, for 3 minutes. It will look like corn meal and will be wet but thick.
Increase the heat to medium and whisk in the half and half little by little. (Big splash, whisk, big splash, whisk…) It should take you about 5 minutes to whisk it all in. There should never be a point when the liquid isn’t instantly absorbed into the flour/butter mixture. Take your time. As you’re adding it, it will start looking like the paste we used for the paper Mache projects from elementary school. Unlike in school, please try to resist the urge to eat it we need it for the dish. O_o Lol Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with salt, pepper and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.
Preheat the oven to 350 degrees F.
Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). DO NOT OVERCOOK! The macaroni will continue to cook in the oven. (IMO, one of the worst things you can do to a mac n cheese is to overcook the noodles; that and leave out the cheese. lol) Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the béchamel sauce and stir until well combined. Set aside.
Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.
In a large bowl combine 4 ounces of each, the parmesan, cheddar, fontina and gruyere cheese. Toss to combine.
In another small bowl, combine the topping ingredients and set aside.
Depending on the size/deepness of your dish, you may be able to do three layers which I think works better. However, my casserole dish (pictured) is very shallow and wide so I only have 2 layers. You’ll be able to tell once you spread a third of the noodles in the dish and seeing if it completely covers the bottom or not. If not, switch to two layers….still amazing don’t worry. So after you have your first layer (completely covering the bottom) add a 1/3 (or 1/2 if doing 2 layers) of the mixed cheeses. Go on to your next layer of noodles, followed by the next layer of cheeses…..etc. Once all of your macaroni is in the dish, cover with the topping mixture.
Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow it to rest for 5 minutes before serving.
Voila! That is it! I defy you to find one that is better….but please do because I want it!!!