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Tuesday, June 02, 2009

Not Your Mom's Mac and Cheese

And if it is your Mom's Mac and Cheese, you're lucky. I have no recollection of my Mom making Mac and Cheese....except if it was out of a box. This is made with all white cheeses so it also does not look like regular Mac and Cheese. When I read the recipe and saw it called for onion and garlic, I was leery. I almost left them out, but at the last minute I decided to add them in. As it turns out, they do add a nice underlying flavor but nothing that screams garlic and onions so I would not leave it out. This would be great to take to a pot luck or serve to a crowd.

Mac and Cheese

1/2 pound penne pasta
2 cups milk
(I use fat free milk)
2 cups blended asiago, mozzarella, parmesan, gruyere grated
(I use Trader Joe's Quattro Formaggio Shredded blend)
1 cup finely grated parmesan cheese
2 large eggs
3 slices bread, roughly diced
(I used a rustic sourdough wheat bread)
2 tablespoons unsalted butter, plus more for greasing
1 small onion, diced
1 clove garlic, minced
3 tablespoons all-purpose flour
Small, medium or large pinch of red pepper flakes (to your liking)
1/8 teaspoon nutmeg
Ham steak, diced

Preheat the oven to 425 degrees.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and return to pot and toss with 1/4 cup milk.

Beat 1/4 cup milk with the eggs in a bowl. Stir in 1 cup parmesan cheese and fold in the bread.

Melt the butter in a saucepan over high heat. Add the onion and garlic; cook, stirring, until just brown, 2 minutes. Sprinkle in the flour, red pepper flakes, nutmeg and 1 teaspoon salt; cook, stirring, about 2 minutes. Slowly add 3/4 cup water and 1 1/2 cups milk; bring to a boil, stirring until thickened. Remove from the heat and whisk to cool slightly. Whisk in the remaining cheeses. Add to the pasta and toss. Add diced ham steak.

Transfer to a buttered dutch oven or large baking dish. Top with the bread mixture. Bake until golden and bubbly, about 20-30 minutes. Let rest a few minutes before serving.

1 comment:

Anonymous said...

I'm totally making this...yum