Absolutely, Fabulously Famous Macaroni & Cheese

  

 

 

 

 

 

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!
  

 

 

 

 

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

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

 

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.

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.

  Bake macaroni & cheese, at 350 degrees, for about 25 minutes until top is lightly browned and bubbly.

 

 

Enjoy immensely!

 

 

Potatoes Au Gratin with Gruyere and Caramelized Onions

   This dish is pure indulgence! It isn't light or healthy in any way, shape, or form. But, it is utterly delicious! This is strictly for special occasions and it is sure to impress your guests. I made this last Sunday along with Beer-Can Chicken for my birthday dinner. I knew we needed some kind of potato dish, and while my mind was telling me to healthfully roast some potatoes in olive oil, my belly was telling me to smother them in cream and cheese. Of course, as usual, my stomach growled louder than my brain. Happy Birthday to me!

Potatoes Au Gratin with Gruyere and Caramelized Onions

2lbs Russet potatoes
5 sweet onions
3 Tbsp + 1Tbsp butter
olive oil
8oz shredded Gruyere
3 cloves garlic
fresh thyme
2 cups heavy cream
1 cup panko
1/4 cup Parmesan cheese
salt&pepper

For the onions:

Thinly slice onions. Heat 3 tablespoons butter in large skillet over medium heat. Add the onions and season with salt.
Let onions cook for 30 minutes to an hour, stirring occasionally, so they caramelize but don't burn. If they start to get dry, or burn, add a little olive oil to the pan. You can also add a small amount of sugar to help with the caramelization process, but I find this step unnecessary.
Set onions aside. 

For the potatoes:

Preheat oven to 375 degrees.
Place garlic and a few sprigs thyme in a small saucepan with heavy cream. Let simmer.
Slice the potatoes very thin (about 1/8 inch thick). Place a single layer of potato slices in the bottom of a large casserole dish, slightly overlapping. Top with 1/3 of the Gruyere and 1/3 onions. Sprinkle with salt and pepper. Repeat with 2 more layers finishing with Gruyere and onions.
Remove cream from heat and discard herbs and garlic. Pour over potatoes.
Combine panko, Parmesan, and 1 tablespoon melted butter. Spread evenly over top of casserole. Cover with foil and bake at 375 for 45-50 minutes. Uncover and bake until top is golden brown and potatoes are tender.
Let stand 10 minutes before serving.

Enjoy!

Find the recipe for Beer-Can Chicken with White BBQ Sauce here.