What are some of the "All time" classic comfort foods that we reach for at the dinner table? Pizza, Burgers, Fries and Oh the beloved macaroni and cheese. As adults we evolve out of the blue box and realize there is something richer and more gratifying out there.
There are virtually many different types of macs out there. I have seen some with lobster and some with truffle oil. Which although these sound wonderful, so is just a really good cheese sauce. This macaroni varies from most because I skip the step of baking. Creating a sauce and adding it to cooked noodles saves time and creates that creamy texture that is so euphoric. The seasoned bread crumbs add just enough flavor to the cheese without being so complicated.
Lastly, a blend of grated Fontina, and Colby Jack create the flavor. Both cheeses are soft in texture which grate and melt easily. In this dish we used the Danish variety which is softer and milder in flavor than the stronger flavored Italian counterpart.
Ingredients:
1 1/3 C Fontina Cheese, shredded
2 1/3 C Colby Jack Cheese, shredded
1 pint (473ml) heavy whipping cream
2 C macaroni noodles
1/2 C Italian seasoned bread crumbs
2 T Butter
1 T Salt (to boil the water)
1 to 2 T Extra Virgin Olive oil (to boil the water)
Method:
First, prepare the breadcrumbs. Begin by adding 2 Tablespoons to a large skillet with medium setting (4 to 5) electric. When butter is completely liquefied, add seasoned breadcrumbs and stir until the butter is absorbed. Transfer after breadcrumbs are mixed together and set aside.
Next, begin the cheese sauce. Reduce the heat to low (3 electric) and add the grated cheese and pepper. Stir constantly on a low setting until the cheese begins to melt (15 minutes)
When the cheese is blended well, reduce the heat to low (2 to 3) electric and begin to prepare the pasta.
Prepare the pasta. Add about 1T of salt and a splash (approximately 1 to 2 Tablespoons) of olive oil to prevent the noodles from sticking together. Once the water is at a rapid boil, add the pasta and stir occasionally for about 7 minutes or until noodles are tender. Drain.
Return drained noodles to the stockpot. Pour the cheese sauce over the top and toss in the seasoned bread crumbs. Stir together.
This is such a wonderful treat, I generally don't add anything to it. If you have the urge to eat something green side vegetable blends such as cauliflower, broccoli and carrots would go great with the cheese flavors would go nicely.