Best Cheeses For Gourmet Mac And Cheese
I knew this decadent mac and cheese was going to be a very special dish, so I saved it for when my best friend came to visit us last weekend. She was a great sous chef, hand grating all that cheese for me while I did the rest of the prep work for dinner.
If you’re wondering what red bakers have to do with all of this, I always wanted them because that baker would become the one I always made macaroni and cheese in. Nothing was more appetizing to me than seeing a great-looking macaroni and cheese in a red vessel. Call me crazy–and you’re probably right–but I’m an incurable bakeware addict and like special pans for certain dishes.
I didn’t want to make my go-to this time. I wanted something a little more sophisticated. The was one I found on BHG when I was picking recipes to pin to one of their boards.
That recipe contained chicken and used different shaped pasta. Since I didn’t have any cooked chicken on hand I couldn’t add any, but wanted another addition in the dish so it wasn’t “plain.” Not that it’d be bad plain–it’s wonderful! I had some button mushrooms in the crisper that I wanted to use.
Once selected, click on Partition on the top area of the Disk Utility window. Best format for mac.
What I did was sear these mushrooms in a bit of butter so they’d have a really deep flavor. Added to the casserole, they made it more interesting, they tasted great in it and it kept the meal totally meatless. Since it’s meatless the way I made it, it’s a perfect Lenten dinner. And Lent is right around the corner!
Instructions • Cook macaroni as per package directions EXCEPT cook for about 2-3 minutes less so that the macaroni is slightly firm in the center. Drain and set aside. • Saute mushrooms in 1 tbs of the butter until mushrooms are brown and seared. Set aside • Preheat oven to 375 degrees F. Lightly spray or grease a 11 x 7-inch deep baking dish (about 3-inches high.
How To Make Gourmet Mac And Cheese
If you don't have a deep 11 x 7, use a 13 x 9). • In a large (3-4 qt) saucepan or Dutch oven over medium heat, melt 3 tbs of the butter and add the minced garlic. Cook the garlic about 3 minutes or until it becomes aromatic.
Do not brown the garlic. • Stir in the flour and cook for 1 minute. • Gradually add the milk while stirring to prevent lumps.
Gourmet Mac And Cheese With Bacon
Cook, stirring frequently until sauce begins to get thicker and begins to bubble. • Gradually add the cheeses, stirring until the cheeses are entirely melted. • Add the mushrooms and macaroni, stirring to blend well. • Place in prepared pan. • Melt the remaining 1 tbs of butter in a small saucepan. Add panko crumbs and toss to coat. • Sprinkle buttered crumbs on top of casserole.
• Bake for 25-30 minutes, or until crumbs are golden brown. Let the casserole sit for 10 minutes before serving.
2.2K Shares I’ve had many a decadent Macaroni and Cheese recipe– in restaurants or even that — but I’d never made mine own until this past weekend. It has always seemed like such an over-the-top sort of meal, one that I enjoy immensely but should avoid at all costs if I ever wish to maintain any sort of control over my body jiggle. With a good dose of three cheeses- sharp cheddar, herbed goat cheese and Parmigiano Reggiano and a generous handful of crispy bacon- I can easily call this the best Macaroni and Cheese recipe ever:. What are the key ingredients for making the best macaroni and cheese recipe ever?
I’ll let you in on my secret Ah yes, all of these things are essential for a great mac n cheese recipe. You must begin with a creamy base sauce (this one uses whole milk instead of cream, so it’s not quite so insane), and those cheeses melt right into it. Once that cheesy sauce is all hot and thick and creamy, add in ad dente cooked pasta and a bunch of crispy, cooked bacon.
Then just pour it into a large casserole dish. It’ll look a lot like soup at this point. This is why the pasta is only cooked al dente (slightly firm), since it will have the opportunity to soak up more liquid when this bad boy is baked.
Sprinkle the whole thing with some extra garlicky, buttered breadcrumbs too. 30 minutes later, your Macaroni and Cheese will come out looking all bubbly and toasted like this. I made an extra ramekin-full of this Mac n Cheese for tasting since I was bringing the big one to a Gourmet Dinner Club party in our neighborhood. This was (as I mentioned) the best Macaroni and Cheese recipe ever. When this thing was baking, the scent of garlic filled the house. Those garlicky, toasted breadcrumbs were delicious on top, and the garlic didn’t overwhelm the dish. The tangy flavors of the goat cheese and the sharp cheddar were excellent choices (thanks to for the inspiration), and I loved the addition of fresh thyme and red pepper flakes.
