I've been working hard at making new habits for a healthier lifestyle but I've got to say, sometimes a girl just needs to splurge a little. Okay, maybe this was a big slurge. But it certainly did cure those cheesy cravings! The blend of cheeses used along with the seasoning gave this a much more complex flavor than your ordinary mac and cheese. Feel free to make a double recipe. I made a small batch to limit temptation!
Heavenly Macaroni and Cheese 1/2 pound elbow macaroni (or your favorite pasta) 3 tbsp butter 1 small onion - diced 3 tbsp all purpose flour 1/2 pound fontina cheese - cut in small cubes 1/2 pound white cheddar - grated 3 ounces parmesean - grated 1 1/2 cup of milk 1 cup chicken stock 1/2 cup heavy whipping cream 1 tbsp salt 1 1/2 tsp whorsteshire sauce 1 tsp dry mustard 1/2 tsp ground white pepper 1/2 tsp ground black pepper 2 slices of whole wheat bread 1 tsp olive oil
Toast the bread and leave the slices set in the toaster to dry out.
Heat a saucepan on medium and melt the butter. Once the butter is melted saute the onions until they are translucent. Stir in the flour and cook, stirring constantly for about 2 minutes. Slowly add the milk. Add in the stock, cream, salt, whorsteshire sauce, dry mustard, white pepper and black pepper. Once the milk mixture is heated through slowly add the cheese, stirring occassionly, reserving about 2/3 cup for the top.
Preheat oven to 400 degrees.
Cook the macaroni according to package directions cutting the cooking time by 2 minutes to ensure a firm pasta once the dish has been baked. Be sure to salt the water. Drain the pasta.
Add the pasta to the cheese sauce and fold the cheese sauce through the pasta. Pour into a small baking dish.
In a food processor, pulse the toast slices to a coarse crumb. Add the crumbs to a bowl, drizzle with a tsp of olive oil, and mix in the reserved cheese.
Sprinkle the crumb mixture evenly over the pasta. Cook until bubbly, about 15-20 minutes. Remove from the oven and let sit for 5 minutes to allow to cool for a little bit.
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.