Decadent Mac & Cheese

14 Jun

Is there anything more decadent than a rich, creamy, cheesy plate of Macaroni and Cheese?  Nope.  It’s perfect for a backyard barbecue, and in the dead of winter by a raging fire.  Little and big kids alike agree it’s the perfect food. 

I grew up making my own from the box or heating up the creamy Stouffers’ version as a side.  When I left for college, I realized I was the boss in my kitchen and upgraded to entree portions.  Here’s my take on this classic dish.  Feel free to have it your way, creamy or baked!

Macaroni and Cheese

  • 2 cups X-tra Sharp New York Cheddar Cheese from Trader Joes (1/2 cup extra for baked version)
  • 1 cup Cheddar and Gruyère Melange Cheese from Trader Joes
  • 2 tsp ground mustard
  • 1/4 cup flour
  • 6 tbs butter
  • 2 1/2 cups heavy cream
  • 1/2 tsp nutmeg
  • sprinkle of cayenne
  • 4 cups dry macaroni
  • crumbled bacon (optional but strongly encouraged)

Put a large pot of salted water on over medium high heat, and add the macaroni when it comes to a boil.  Cook pasta for 3-4 minutes and drain. 

In a large pan, melt butter over medium heat.  Add flour and whisk until combined.  Continuously whisk the butter and flour mixture for about 5 mins, or until your rue becomes a pale brown and starts to bubble up. 

Turn heat to low and gradually whisk in the cream to your rue.  Once combined, turn up the heat to medium low, and whisk your mixture for about 5 more mins.  You should start to see the beginnings of a gorgeous, thick cream sauce.   Add in your ground mustard, salt, pepper, nutmeg, and a sprinkle of cayenne.  Once incorporated, turn up the heat to medium and whisk in a cup of your cheese.  After its combined, add in next cup of cheese.  Repeat with final cup of cheese.  Gradually whisking-in the cheese will give you a smoother sauce without the cheese clumps.

Isn’t that sauce gorgeous!  I love the pale orange color you get when mixing the two kinds of cheese.  This sauce is just dying to envelop those cute little macaroni noodles.  Stir your noodles into the gooey cheese sauce. 

You can choose to stop now if you are a creamy mac fan.  Or if you prefer the baked version, sprinkle a half cup more of the sharp cheddar on top and bake for 20-25 minutes in a 350 degree oven. 

I strongly recommend you make this now…and then top it with crumbled bacon!  For the bacon, cook 3-4 strips over medium high heat.  Then add to the top your macaroni and cheeseEnjoy, I know I did.

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2 Responses to “Decadent Mac & Cheese”

  1. JK June 18, 2012 at 12:11 am #

    you have got to stop posting delicious-looking food, i keep trying to eat my monitors!

Trackbacks/Pingbacks

  1. Citrusy Corn Salad imperfectlydelicious.com - September 18, 2012

    […] fact, we’re having a McG family celebration tomorrow, and I’ve been asked to bring my Mac & Cheese.  Some of you might find this recipe a bit heavy for a hot day.  Never fear!  I’ve got a […]

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