 Barked: Sun Jul 22, '07 8:11pm PST |
 | |  | | Hi Mattie!
For pasta salad, I make a home made balsamic dressing.
I kept promising you guys the best mac and cheese recipe ever, so here it is!
4 tbsp butter, plus 2 tbsp, plus 1 tbsp
4 tbsp flour
2 c. 1/2 and 1/2
3/4 tsp salt
1/4 tsp ground white pepper
1/4 tsp hot sauce
8.5 oz grated Parmigiano - Reggiano (or Romano, which I prefer)
1 lb macaroni of your choice
1/2 tsp minced garlic
4 oz grated smoked cheddar
4 oz grated fontina
4 oz grated gruyere
1/4 c. bread crumbs
1/2 tsp Creole seasoning
In medium saucepan melt 4 tbsp butter over low heat. Add flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase heat to medium and whisk in half and half little by little. Cook until thickened, about 4 - 5 minutes, stirring frequently. Remove from heat, season with salt, pepper, hot sauce, and 4 oz of grated parmesan. Stir until cheese is melted and sauce is smooth. Cover, set aside.
Preheat oven to 350 degrees F.
Fill large pot with water, bring to boil over high heat. Add salt to taste, and macaroni. Return to boil, reduce heat to low boil, cook until maraconi is very al dente. Strain in colander, return to pot. Add 2 tbsp of butter and garlic, stir to combine. Add bechamel sauce and stir until well combined, set aside.
Using remaining tbsp of butter, grease 3 qt baking dish or set aside.
In a large bowl combine 4 oz of the remaining parmesan, cheddar, fontina, and gruyere cheeses. Toss to combine.
Place 1/3 of macaroni in bottom of prepared baking dish. Top with 1/3 of mixed cheeses. Alternate layers of mixed cheeses and pasta until both are gone.
In small bowl, combine bread crumsb, remaining 1/2 oz. parmesan, creole seasoning. Toss to combine. Sprinkle over top of casserole.
Bake for 40 to 45 minutes, or untill macaroni and cheese is bubbly and hot and the top is golden brown.
* the recipe originally called for mild sharp cheddar. I prefer using smoked, but if that's not for you, no problem-o!
* I am a garlic lover to the extreme, so I "up" the garlic a little bit.
* I also love topping on my mac and cheese, so I do not really measure the bread crumbs or spices included, I just make however much I want and screw around with it until it tastes good!
So, lemme know what you think, if you give it a shot! |  |  | |  |
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The Dog Show: Who's Your Mama?
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