I am making mac & cheese for my work Thanksgiving potluck and I usually just do the standard roux-milk-cheese recipe, but I kind of want to try something different this year.
I do roux-milk-cheese, but with REALLY GOOD cheese (and sometimes cream instead of part of the milk). I can’t really think of a way for it to get better, besides baking it with EVEN MORE CHEESE on top to broil. But not breadcrumbs. Never breadcrumbs. Blech.
Like PoM, I use really, really good cheese, like a super-sharp cheddar, with perhaps some parmesan or asiago mixed in, and sometimes substitute cream for some of the milk. I usually use penne instead of elbows.
And I add a bunch of carmelized onions, spinach (so it’s healthy!), and bacon.
It’s one of the best things I’ve ever put in my face.
1. Get this cookbook.
2. Find the mac and cheese recipe.
3. Make it.
4. You’re welcome!
Appropriate post is appropriate. I made a real quick and dirty mac and cheese for lunch today. I used about 3/4 cup piccolini bowties (so cute and holds cheese just as well as standard elbows, but CUTER), and then added two wedges of Laughing Cow Light Swiss, four slices of yellow American cheese, and about four ounces of shredded extra sharp Cheddar. I stirred that up good and put it in the microwave for about 30 seconds to get the cheese a little melty, then added it to a small casserole dish. On top I used a combination of two tbsp freshly grated Parmesan and crushed Club cracker crumbs and put it in the oven for about five minutes. (It probably could have gone in for longer to make it a bit more crunchy and browned, but I was damn hungry.)
It was DELICIOUS.
It probably wouldn’t be the best for an office party, sadly, as the lack of milk or butter wouldn’t allow it to reheat well, but damn if it wasn’t the best thing I’ve eaten in the past few weeks.