Skip to main content

Mac N Cheese


I know there are a lot of Mac N Cheese recipes out there. I was watching this recipe on TV and knew I had to make this one immediately. It was so simple and yet it looked so delicious. It is not often that I see a recipe and make it immediately. I mean the show went off and I literally got up and went into the kitchen to make it.

Mac N Cheese Stovetop (Adatped from ATK)

1 1/2 c water
1 c milk
8oz macaroni
4 oz fontina
4 oz  extra sharp cheddar (I used a truffle gouda*)
1/2 t Dijon mustard
1/3 c panko
1T olive oil
2T Parmesan
Salt/pepper

Heat water and milk in a saucepan until boiling. Add macaroni and lower to medium-low, stirring frequently. Cook for about 8 minutes (a little softer than al dente). Add fontina and dijon. And heat until melted. Remove from heat and add cheddar (or truffle gouda). Cover and let sit for 5 minutes. Meanwhile in a small frying pan add panko and olive oil. Toast panko until browned, watching carefully. Remove from heat and add Parmesan cheese. Stir macaroni. Serve and top with toasted panko.

Now this recipe says it serves 4 people. I don't know how 8 oz of mac n cheese could ever serve 4 people. Maybe if this were a side dish? The original recipe also used American Cheese. Call me a cheese snob but I knew I was not going to use that - no way! I think Gruyere would be a nice substitute for cheddar.  Don't wimp out and use anything other than extra sharp for the cheddar. You need that flavor punch.




*This is my favorite cheese now. My previous favorite was Cotswold. But this is something altogether different. Gouda is OK. I don't ususally go crazy saying 'OH great there's Gouda'. I was browsing around Whole Foods and they had samples out. I don't usually do samples (people are gross and do disgusting things when there are samples) but I was hungry so I went for it? After tasting it, I immediately grabbed a hunk of this cheese and put it in my cart. The truffle just hits you right in the face. It is just so earthy and good. Definitely look to find this cheese! I don't know who makes it but they are genius!

Comments

Popular posts from this blog

Tomato Risotto

Want to build up those arm muscles.  There is no better way than to do up a good risotto. You will get tired of stirring but it is oh so worth it. Tomato Risotto 1 onion, chopped olive oil 2 clove garlic, minced 1 1/2 c Aborio Rice 1/2 c white wine 4 medium-sized tomatoes, peeled about 1 cup warm vegetable stock (may need additional) 1 t fresh oregano 1 T fresh torn basil 2 T fresh parsley salt/pepper Parmesan cheese In a dutch oven, saute chopped onion in olive oil.  Add a little salt to help the onions along.  Meanwhile prep the tomatoes. Squeeze tomatoes gently just to rid them of the seeds. You do not need to get rid of all the liquid. Chop the tomatoes into large cubes. Cook onions until translucent. Add garlic and cook until fragrant. Add rice and saute for a few minutes until the rice smells toasted. Gradually add white wine and stir until almost all of the wine is absorbed. Add tomatoes to the rice. Add the oregano and basil. Stirring constantly until a

New Kid on the Block

So here's a picture of the new kid on the block. Ain't she a beauty? It's a Blomberg . They are fairly new to the US. They have been around in Europe for quite a while. I really liked the design. I've been dying to have a freezer on the bottom. With the old refrigerator I would constantly lose brain cells by hitting my head on the freezer will poking around in the refrigerator. It really makes sense to have the refrigerator on top - that is where you spend most of your time. When we bought the old one, it was an emergency situation. The prior one was leaking on the floor and was no longer cooling. Fifteen years ago the freezer on the bottom was just starting to get popular but we were in no situation to wait for delivery. We had to take what they had on hand. Now the freezer on the bottom is by no means unique. What is - is this freezer's design. There are 3 compartments in the freezer. I used to have a chest freezer in the basement and everything would get los

Go Gadget Go

Don't you just love a good gadget? I love one that is functional - usually with several functions as a matter of fact.  I don't really like a one-trick pony type of gadgets.  I like multi-taskers. Sometimes you have to settle for a one-trick pony and that's OK. Sorry I couldn't resist - the girls always loved Inspector gadget when they were young. I especially love the intro! My Mom's friend is moving and she's been clearing out her kitchen.  She knows that I'm a big kitchen person so she gave me a bunch of things that she thought I might put to good use (Thanks Terri).  She's given me some pretty nice things in the past too. She's given me some cake-decorating tools, some copper molds, cookie cutters, spritz cookie gun, etc. Here's what I got this time around: I'm excited about the two spatulas.  The one is really flexible. I already have the mini spatula (from Pampered Chef ) and love it. Sometimes though when lifting things