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!
Labels:

Comments

Post a Comment

I appreciate your comments!

Popular posts from this blog

Waffled Hash Browns

I'm not that much of a fan of one-trick ponies taking up real estate in my kitchen. I know that a waffle iron can be classified as that, but now I can rationalize that it's not. Who knew you could make hash browns in it? Waffled Hash Browns (Adapted from Cooking Light ) 1 1/2 lb russet potato (shredded) salt/pepper to taste 1/4 t garlic powder 1 1/2T butter, melted Preheat waffle iron. Squeeze liquid out of potatoes by blotting between two paper towels. Toss potatoes, salt, pepper, and garlic powder. Brush both sides of the waffle iron with butter. Spread potatoes evenly on waffle iron. Close and cook 2 minutes. Press iron closed completely and cook about 12 minutes or until golden brown. I did not feel that they browned as nicely as in the picture on the original recipe, but then again I don't have a food stylist do I? The drawback of this recipe is that you have to share this. Since they take about 15 minutes, it's a little difficult to make a second one...
Post a Comment
Read more

Citrus Shortcake

In my mind, this cake is sort of a blank slate. The cornmeal gives it a little crunch but it is quite versatile. I drizzled a citrus icing on it this time around. I think there are many other things that you could do. You could macerate some berries in sugar and top the cake with them. I think some heated jam (orange, strawberry, or raspberry) drizzled over would be nice. I scoop of ice cream never hurt anyone. A dollop of whip cream never did either. I think you get the idea. Citrus Shortcake (Adapted from Cooking Light circa 2010) 3/4 c sugar 1/4 cup butter 2 eggs 1 T orange rind, grated 2T fresh OJ 1/2 t vanilla 1 c flour 2T cornmeal 3/4 t baking powder 1/2 t baking soda 1/4 t salt 2/3 c buttermilk Grease a 9" square pan set aside. Cream butter and sugar for 5 minutes in a mixer.  Meanwhile, combine dry ingredients (flour, cornmeal, baking powder, baking soda, and salt in a small bowl). Set aside. Add eggs one a time to butter mixture; beating well after ...
Post a Comment
Read more

The Grappa Report

Star Anise, Cinnamon, Blueberry Once upon a time, we made Limoncello . We used straight-grain alcohol (which we had to buy in a different state because it was not sold it ours!). It was firewater. We tried to pawn it off on unsuspecting friends and relatives. It did not work. So when friends of ours said they wanted to share some Grappa that they had received from a friend, I was slightly suspicious. It was a little firewater-ish but not as much as the Limoncello. We decided to try to infuse it with some flavors - star anise, cinnamon, and blueberry. We got mixed results: Star Anise - was the most successful. It mellowed its sharpness.  Cinnamon - We left the cinnamon in for about a week. I think it was too long. It left a very woody taste. Perhaps, less infusion time would have given a better result. Blueberry - We thought if we mashed the blueberries, they would make the Grappa murky. So we first put them in whole. Nothing happened. We then cut them in half. The...
Post a Comment
Read more