Thanks to a fellow blogger I decided to make a different sort of mac and cheese dish. Yesterday I sent J out to the market for white cheddar, extra sharp mind you and some Gruyere cheese.
I'm going to attempt to make Crack and Cheese. Here is the recipe from:
Martha Stewart’s Creamy Mac-and-Cheese
Adapted from Martha Stewart Living Cookbook: The Original Classics
8 tablespoons (1 stick) unsalted butter, plus more for casserole
6 slices white bread, crusts removed, torn into 1/4- to l/2-inch pieces ( I'm going to use sourdough)
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons coarse salt, plus more for water
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese I'm using Cracker Barrel extra sharp white.
2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
1 pound elbow macaroni
1. Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside.
Place the bread in a medium bowl. In a small saucepan over medium heat,
melt 2 tablespoons butter. Pour the melted butter into the bowl with
the bread, and toss. Set the breadcrumbs aside.
2. Warm the milk in a medium saucepan over medium heat. Melt the
remaining 6 tablespoons butter in a high-sided skillet over medium heat.
When the butter bubbles, add the flour. Cook, stirring, 1 minute.
3. While whisking, slowly pour in the hot milk a little at a time to
keep mixture smooth. Continue cooking, whisking constantly, until the
mixture bubbles and becomes thick, 8 to 12 minutes.
4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper,
cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère (or 1 cup
Pecorino Romano); set the cheese sauce aside.
5. Cover a large pot of salted water, and bring to a boil. Cook the
macaroni until the outside of pasta is cooked and the inside is
underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse
under cold running water, and drain well. Stir the macaroni into the
reserved cheese sauce.
6. Pour the mixture into the prepared dish. Sprinkle the remaining 1
1/2 cups cheddar cheese, 1/2 cup Gruyère (or 1/4 cup Pecorino Romano),
and the breadcrumbs over the top. Bake until golden brown, about 30
minutes. Transfer the dish to a wire rack for 5 minutes; serve.
I'm no novice at making mac and cheese nor a white sauce this doesn't appear to be overly daunting to me but I'm sure to some out there it could be. J was just amazed that I wanted to make so much of it. Hun, it does freeze well.
I actually had J buy both the Gruyere and the Romano cheeses for me since I'd like to try it in a week with the Romano cheese to compare. I do love to cook.
If anyone decides to try out the recipe let me know how it came out for you.