Stick-to-your-ribs Mac’n’Cheese

I made this the other night and my husband didn’t even miss not having meat at dinner since this mac’n’cheese is so substantial.  It’s a great opportunity for a vegetarian dinner or you could even mix in some faux meat and still keep things kosher.  I mixed grilled bell peppers into ours and served it with crusty whole grain garlic bread.  (Clearly, this is not kosher for Pesach!)

What you need:

1lb. box of elbow macaroni (if you use whole grain, you will have to boil it slightly longer)

1/3 cup kosher unsalted butter (I like to control the salt in my food)

2tsp. black pepper

1 1/2 tsp. kosher sea salt

1tsp. hot Hungarian paprika (optional – regular paprika also works well and gives a nice colour)

5 cups whole milk (just do it!)

1/4 cup flour

2tbsp. cream cheese

2 cups grated extra sharp white Cheddar cheese

2 cups grated sharp Cheddar cheese

1/4 cup grated Parmesan cheese

Preheat your oven to 350 degrees.  Bring a large pot of water to a boil and follow the instructions for boiling your macaroni, except that you will want to pull it out and drain it a minute or two earlier than the package says (about 7-8 minutes at a good boil).  In the meantime, melt your butter in a large saucepan.  Once the butter has melted, sprinkle in the flour and mix well with the butter (this part is called “making a roux”).  Cook the mixture until it’s just a golden blonde colour (DO NOT WALK AWAY WHILE YOUR ROUX IS COOKING!!!!  People who say a roux is hard to make are people who walked away and burnt theirs.).  Add the milk and start whisking vigorously.  Keep on whisking until all of the roux is dissolved in the milk.  Whisk some more (but not quite as vigorously) until the mixture has thickened into a gravy-like texture (Mazel tov!  You’ve made a béchamel!).  Season with salt, pepper, and optional paprika.  Melt in the cream cheese.  Begin adding the white Cheddar about 1/4 cup at the time.  Make sure each time that the cheese you’ve added is melted before you add more or you’ll end up with a big stringy ball.  Next, add 1 cup of the regular Cheddar 1/4 cup at the time and then add the Parmesan.  Once all the cheese has melted into the sauce, combine your drained pasta, cheese sauce, and any mix-ins (veggies, fake meat, real meat, etc.) together in a large casserole dish.  Top with the remaining 1 cup of Cheddar cheese.  Bake until the cheese on top is melted and bubbly (about 20-25 minutes – longer if you have mix-ins that need to heat up, just cover it with foil to keep the cheese from burning).  Let cool slightly before serving because it will be like molten lava when it comes out of the oven.  Enjoy!

So yummy! (Yes, I know I need a food stylist.)

 

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