Gourmet Mac & Cheese
Serves 4
A truly creamy and rich version of macaroni and cheese with three delicious cheeses and a crunchy topping.
fine sea salt
8 ounces of maccheroni pasta (macaroni or some other tublar pasta) (1/2 pound)
2 TBS unsalted butter
a handful of crushed buttered Italian crackers, I used whole wheat (Similar to Saltine crackers)
90g of finely grated Parmesan cheese (1/2 cup)
2 TBS plain flour
450ml of whole milk (about 2 cups ), gently warmed
90g grated strong cheddar cheese (3/4 cup)
90g grated Comte cheese (3/4 cup)
90g grated taleggio cheese (3/4 cup)
freshly ground black pepper to taste
pinch of ground nutmeg
Melt the butter in a large saucepan. Whisk in the flour in and allow to cook over low heat for about a minute. Slowly whisk in the warm milk. Cook and wisk until the sauce coats the back of a spoon and thickens. Stir in the cheddar cheese and all but 3 TBS each of the Comte and taleggio cheeses. Whisk and stir until all of the cheeses have melted and the sauce is smooth. Season to taste with salt, pepper and a pinch of freshly grated nutmeg. Remove the pan from the heat and fold in the cooked pasta.
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a shallow 1 litre baking dish. Pour in the pasta and cheese sauce. Mix together the remaining cheeses along with the Parmesan cheese and sprinkle over top Sprinkle the crumbled crackers over top. Bake in the heated oven for 30 minutes, until golden brown and bubbly. Allow to stand for 10 minutes before serving.
You really need to do yourself a favourite and try this Mac & Cheese. I would serve this to company! And they would want seconds, so really . . . . I’d have to double the dish I think! If you are looking for something extraordinary to feed the family this weekend, look no further. This is IT!! Bon Appetit!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: http://theenglishkitchen.blogspot.com/2017/11/gourmet-mac-cheese.html
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