one man's ceiling
Tuesday, October 10, 2006
  cheese & mac & cheese
this is insanely decadent. my zuska loves this mac n' cheese that they serve at our local pub and i've long thought i could take it on. after consulting a couple of recipes for general proportions, i concocted what has to be the most insanely rich macaroni and cheese i've ever made. if you try this i'd love to hear your thoughts.

warning: not for the diet conscious! you can substitute low fat dairy items if you want to, but i'm not going to vouch for the end result!

orecchiette with carmelized onions and many cheeses
pre-heat the oven to 325 degrees.
in a large skillet on medium-low heat cook the onions in the melted butter, stirring occasionally. it will take 15 to 20 minutes for them to carmelize while you work on the cheese sauce. if they are ready before it's time to compile just set them aside off heat.
boil the pasta according to the instructions on the package. personally, i like to overcook them just a bit for this recipe.
when the pasta is cooked, strain, return to the pan, add the sour cream and carmelized onions and mix. set aside until ready for cheese sauce.
put the half & half in a saucepan and heat on medium heat until it starts to bubble a bit.
using a whisk, stir in the cheeses (except the parm), mustard, nutmeg and pepper until well blended.
pour cheese sauce into the pasta and give a good mix. add salt and pepper to taste.
now pour the mac and cheese into a casserole dish (we actually used a 9" square cake pan) and top with parmesan cheese.
pop it in the oven for 15 to 20 minutes, until top has browned and cheese starts bubbling out the sides.
let it cool a few moments so you don't burn yourself. around our house it's called "i can't stand it any longer, it smells so good! let's eat!"

cubed ham, asparagus tips, green peas and anything else you might serve with a cheese sauce can be blended in. pearl onions could be substituted for the carmelized onions, but why?

goes great with beer, especially a bavarian allagash tripel.
works fine with a crisp red wine.
broccoli would go great with that.
feed four hungry adults.
kid tested and approved (except for the onions).
don't expect leftovers.
It's funny that you posted this. I, too, have a rich mac n' cheese recipe (I'll post mine on my blog) but it's not nearly as extravagent. It's more.. down home.

However, what's funny is that after my dental surgery, I can't eat anything except noodles and liquids for 2 days. So what am I eating? That's right, Kraft from the box.

I need to live closer to Boston!
Post a Comment

Links to this post:

Create a Link

<< Home
recipes and musings on food -- and anything else for that matter -- from a guy with a sticky brain who likes food. perhaps he likes food too much.

My Photo
Location: right coast via left coast
  • slashfood
  • 101 cookbooks
  • food network
  • the food section

  • deserts
  • library thing
  • mod*mom
  • librarians' internet index
  • barnacle press
  • cinematical

  • dirty dishes
  • definition please: stew vs. soup
  • donuts (& doughnuts)
  • 10 pm snack time
  • comfort meal -- meatloaf & cheesy scalloped potato...
  • the white chili that wasn't really either
  • mini burgers (& sliders, or slyders)
  • on the high cost of movie snacks
  • disney dining - part two: meat on a stick
  • disney dining - part one: fritters
  • fromage du jour: asiago fresco

  • leftovers
    September 2006 / October 2006 / November 2006 / December 2006 / January 2007 / February 2007 / March 2007 / April 2007 / May 2007 / June 2007 /

    Powered by Blogger