Friday, February 6, 2009

Heart stopping Mac n Cheese

Doesn't this sound amazing?!

Heart stopping mac and cheese.

1 stick of butter
5 TBS flour blended to make a roux
1 cup heavy cream plus some whole milk to desired consistency and about
2 cups of shredded cheese, chedder, gouda, parmesan and whatever else is lurking in the fridge, plus
1 tsp dijon mustard.

I mix and blend and being a cheese lover, tend to have a bunch to choose from, ya need at least one good melting cheese to bind everything, so gouda, or monterey jack is pretty much a staple here, other wise everything will separate. The other cheeses are up to you.

Preheat oven to 350, butter a baking dish and put a pot of water on to boil, add salt, and have ready your favorite pasta and some gold fish crackers crushed and at the ready.

Make your sauce, first by melting the butter, then whisking in the flour and cook until you can smell that the flour is cooked, about 3 minutes, on low heat, gently whisk in the cream and then the cheese and adjust consistency with milk.

Cook the pasta until barely done, it will finish cooking in the oven, drain, reserve 1 cup of pasta water just in case... put pasta in the dish, pour sauce over it, mix and top with crackers, bake, covered for 15 min. then uncover and bake 15 more, then let it rest, set the table, grab a glass of wine, claim your spot on the couch, eat and nap.

Wake me up in March.

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