Friday, December 28, 2012

Macaroni and Cheese

I can eat my weight in macaroni and cheese.  Truly.  I don't care if it is full of cream and lobster, or if it's the "5 for a dollar" generic brand.  You put creamy cheese and carbs in my zip code and there will be a riot.

My kids are Philistines.  They like Annie's shells and white cheddar.  Which is not a bad product, but it is not HOME MADE.

Eric gets Men's Health magazine.  The framework for this recipe is in their January/February 2013 issue.  I upped the fat, changed some of the amounts, and, well, made it better.

This is GOOD fat, people.  Don't you be messing with skim milk or margarine or reduced fat nuthin.  Give it a shot full strength, eat a bit less than you normally would, and feel the love.


Sassy's Mac and Cheese

2 cups elbow macaroni, cooked and drained (about 4 cups or so)
2 tablespoons butter
2 tablespoons flour
2 cups whole milk
several grindings of black pepper
big pinch of salt
1 cup shredded extra sharp cheddar cheese (I used Tillamook)
1/2 cup shredded whole milk mozzarella
1/2 cup shredded Gruyere or Swiss cheese (I used some lovely cave aged Gruyere)
1/4 cup creme fraiche (you can sub sour cream or full-fat greek yogurt)
1/2 cup bread crumbs
1/4 cup shredded parmesan cheese

In a sauce pan, melt the butter over medium heat and add the flour.  Whisk and cook for one minute.  Add the milk and whisk, bring to a boil and simmer for 2 minutes, adding salt and pepper.  Turn down the heat and add the cheeses and stir until smooth.  Turn off the heat and add the cooked pasta and the creme fraiche.  Fold it all together.

Preheat the broiler.  Pour pasta into a baking dish (8 inch square works well).  Top with bread crumbs and then parmesan cheese.  Broil for 5 minutes until top is golden.