Driving home form the airport (James and I grabbed a few days away in Mendocino County which turned into a virtual crab eating orgy) I mentally scanned the contents of our refrigerator thinking what I could make for James that was at once homey and special. We still have a load of delicious party leftovers and I hit on the surprising and tasty Beecher's peppered cheddar -- what a great mac n' cheese that could make. I boiled the pasta water and quickly whipped up a cheese sauce (4 Tb melted butter, and 4 tb of flour cooked whisked together over medium heat -- cooked long enough to remove the flour's raw taste, thinned with milk -- about 2 1/2 cups and a splash of heavy cream.) To the thickened sauce I added grated Marco Polo cheddar and for a mellow undertone about 1/2 cup of the buffalo milk quadrello. I stirred in about 2 tsp of finely chopped fresh sage, a pinch of nutmeg, a pinch of cayenne and a sprinkle of salt and mixed the sauce with the very al dente pasta (undercooked) popped it in a baking dish and sprinkled the top with more grated cheese mixed with crunchy bread crumbs and a couple slivers of butter. The casserole baked for about 20 minutes until browned and bubbly and crunchy on top. Delicious.
Tuesday, January 25, 2011
Outrageous Mac n' Cheese
Driving home form the airport (James and I grabbed a few days away in Mendocino County which turned into a virtual crab eating orgy) I mentally scanned the contents of our refrigerator thinking what I could make for James that was at once homey and special. We still have a load of delicious party leftovers and I hit on the surprising and tasty Beecher's peppered cheddar -- what a great mac n' cheese that could make. I boiled the pasta water and quickly whipped up a cheese sauce (4 Tb melted butter, and 4 tb of flour cooked whisked together over medium heat -- cooked long enough to remove the flour's raw taste, thinned with milk -- about 2 1/2 cups and a splash of heavy cream.) To the thickened sauce I added grated Marco Polo cheddar and for a mellow undertone about 1/2 cup of the buffalo milk quadrello. I stirred in about 2 tsp of finely chopped fresh sage, a pinch of nutmeg, a pinch of cayenne and a sprinkle of salt and mixed the sauce with the very al dente pasta (undercooked) popped it in a baking dish and sprinkled the top with more grated cheese mixed with crunchy bread crumbs and a couple slivers of butter. The casserole baked for about 20 minutes until browned and bubbly and crunchy on top. Delicious.
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