Macaroni and Cheese (and more cheese, and more, and more, and more…) May 19, 2010Posted by Angela @ Making Food for Friends in dinner, good for a group.
Tags: cheese, pasta
We’ve come to the end of Lost Night with Friends. For our final meal, I decided to go out with a creamy-cheesy-completely-unhealthy-save-for-the-Barilla-plus-noodles bang—baked quadruple cheese macaroni & cheese. I might have had 5 cheeses in this (or 6!! Now that I am thinking about it…cheddar, swiss, gouda, blue cheese, and parmesan) … I just add whatever we have around the house, and this time I had a cheese surplus from a recent trip to R. Hirt Jr. Co. in Eastern Market. But usually it’s a 4-cheese deal. I also made the breadcrumbs this time around, too. The only bread we had wasn’t stale yet, so I toasted a few slices, ripped up the toast, and put it in the food processor until the toast became bread crumbs. I heated a tablespoon or so of butter in a pan, and when it was melted, whisked in a tablespoon of dijon mustard, some minced parsley and thyme, and salt and pepper. I added the fresh breadcrumbs to the pan, mixed it thoroughly in the melted butter mixture, and cooked it over medium-low heat for a few minutes, stirring every so often, until the crumbs were golden brown.
Baked Macaroni and Cheese
3 cups milk
1 bay leaf
1/8 cup butter, divided
1/4 cup shallots, minced
1/3 cup flour
1 teaspoon dry mustard
1/8 teaspoon pepper
1 tablespoon Worcestershire sauce
1 teaspoon chopped thyme, fresh (dried is okay too, just use a little less)
1/2 teaspoon salt
16 ounces macaroni
1 1/2 cups gruyere or swiss cheese, grated
2 cups cheddar cheese, grated
1 1/2 cups parmesan cheese, grated
1/4 cup blue cheese (if desired)
1/2 cup seasoned bread crumbs
Note: The cheeses listed are just suggestions. I often through in some grated smoked gouda if I have it, and I love to add a few tablespoons of blue cheese to the mix. Use whatever you have on hand!
- Preheat oven to 375.
- Cook the macaroni until it is a couple minutes away from being tender.
- Rinse with cold water to stop the cooking process.
- Pour milk into small saucepan.
- Attach the bay leaf to the onion half by using the cloves as”tacks”.
- Drop the onion/bay leaf/cloves into the milk.
- Simmer milk over med-low heat.
- Melt 1 tbs of the butter in a separate saucepan over med heat.
- Saute the shallots until tender.
- Add the flour, dry mustard, and pepper and cook for 3 minutes, stirring frequently.
- Slowly add the hot milk to the butter mixture, 1/4 c at a time, whisking constantly.
- Stir in the Worcestershire sauce and add the onion.
- Simmer for 20 min.
- Stir often.
- Sauce should be thick and creamy.
- Remove sauce from heat.
- Take out the onion.
- Stir in most of the cheese; saving some to sprinkle on top.
- Add the cayenne, salt, and fresh thyme.
- Transfer the macaroni to a greased casserole dish.
- Pour the sauce over the macaroni and mix well.
- Sprinkle with the remaining cheese and bread crumbs.
- Dot with the remaining butter.
- Bake for 30 minutes– Should be browned on top and bubbly when done.