Wednesday, October 29, 2014

break out the sweaters, if you haven't already

and dig into some comfort food. i could make a list a mile long of my comfort foods, no doubt, but this is a good start. it was a simple meal that we really enjoyed. you should make it tonight, you will be glad you did. just think, you will be balancing the not so healthy mac and cheese with that great healthy apple cranberry salad.

four cheese baked macaroni and cheese with panko crust  (adapted from martha stewart)

5 1/2 cups milk
1/2 cup all-purpose flour
4 tbsp butter
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups grated sharp white cheddar
1 cup grated gruyere 
3/4 cup grated percorino  
3/4 cup  grated romano
1 pound elbow macaroni

heat the oven to 375 degrees
grease a oven proof dish
in a medium saucepan set over medium heat, heat milk. melt 4 tablespoons butter in a high-sided skillet over medium heat. when butter bubbles, add flour. cook, stirring, 1 minute.
 slowly pour hot milk into flour-butter mixture while whisking. continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
remove the pan from the heat. stir in salt, nutmeg, black pepper, cayenne pepper,
then stir in 3 cups cheddar, and 1/2 cup gruyere , 3/4  cup percorino and 3/4 cup of romano. set cheese sauce aside.
4. fill a large saucepan with water. bring to a boil. add macaroni; cook 4-5 minutes
until outside of pasta is cooked and inside is underdone.
transfer the macaroni to a colander, rinse under cold running water, and drain well. stir macaroni into the reserved cheese sauce.
5. pour the mixture into the prepared casserole dish. sprinkle remaining 1 1/2 cups cheddar and 1/2 cup of gruyere,  scatter panko bread crumbs over the top. bake until browned on top, about 30 minutes. transfer dish to a wire rack to cool for 5 minutes

love sent, xo

1 comment:

Anonymous said...

I'll be over for dinner. You always make the best dinners.