If there is one dish I'm known for, this is it! It is my required dish for all family get-togethers. I'm not sure they'd even let me through the front door if I didn't have it in my hands. Whenever I make it, no matter where I take it, someone asks for the recipe. So here I am, sharing it with the world!
Now I will warn you, this is NOT cheap! It is NOT healthy! It is NOT quick and easy! But it is definitely worth it! Make this for a crowd on a special occasion. And expect to be forced into making it for all future special occasions. It is that good!
Now I will warn you, this is NOT cheap! It is NOT healthy! It is NOT quick and easy! But it is definitely worth it! Make this for a crowd on a special occasion. And expect to be forced into making it for all future special occasions. It is that good!
Kristin's Famous Macaroni & Cheese
(severely adaped from Emeril)
1lb small pasta shells
1 stick butter, plus 1 Tbsp, plus 2 Tbsp
1/2 cup all purpose flour
4 cups half and half
1 stick butter, plus 1 Tbsp, plus 2 Tbsp
1/2 cup all purpose flour
4 cups half and half
3/4 tsp salt
1/2 tsp white pepper
Pinch of nutmeg
2-3 cloves garlic (finely grated)
4oz shredded gruyère cheese
4oz shredded sharp cheddar cheese
4oz shredded creamy havarti cheese
8oz shredded parmesan cheese
1/2 cup(or more) panko breadcrumbs
1/2 tsp white pepper
Pinch of nutmeg
2-3 cloves garlic (finely grated)
4oz shredded gruyère cheese
4oz shredded sharp cheddar cheese
4oz shredded creamy havarti cheese
8oz shredded parmesan cheese
1/2 cup(or more) panko breadcrumbs
Preheat oven to 350 degrees
Boil pasta in large pot of salted water, until cooked through.
Meanwhile, melt 1 stick of butter in a saucepan over low heat. Add flour and stir to combine. Cook for a couple of minutes, being careful not to burn. Slowly add half and half, stirring constantly until fully incorporated and there are no lumps. Continue cooking sauce until thickened just enough to coat the back of a spoon. Season with salt, white pepper, and a pinch of nutmeg.
Add about 3/4 of the parmesan and stir until cheese is melted. Remove cheese sauce from heat.
When pasta is done, drain and stir in one tablespoon butter and the garlic. Add cheese sauce to pasta and stir until combined.
In a separate bowl, combine shredded cheddar, gruyere, and havarti cheeses.
Add about 3/4 of the parmesan and stir until cheese is melted. Remove cheese sauce from heat.
When pasta is done, drain and stir in one tablespoon butter and the garlic. Add cheese sauce to pasta and stir until combined.
In a separate bowl, combine shredded cheddar, gruyere, and havarti cheeses.
Spray a deep 9x13 casserole dish with cooking spray. Put about one third of the pasta in bottom of dish and layer with one third of the shredded cheeses. Repeat twice, so that you have 3 layers of pasta and cheese, ending with cheese.
In a small bowl, melt 2 tablespoons butter and stir in panko and remaining parmesan cheese. Sprinkle evenly over top of casserole.
In a small bowl, melt 2 tablespoons butter and stir in panko and remaining parmesan cheese. Sprinkle evenly over top of casserole.
Bake macaroni & cheese, at 350 degrees, for about 25 minutes until top is lightly browned and bubbly.
Enjoy immensely!
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