Last week we were invited to a birthday pot luck party. Our friend Lenny was hitting the big 7-0. Mary Jo knew that we had to take some of our signature Boyle recipe clam dip. (I’ll have to give you that recipe in the future). We really didn’t give much thought to what else to bring. I knew that there would probably be quite a few people at the party so I figured I’d make some comfort food to go along with the burgers and brats Lenny was going to grill. I made up my mind on this, and while this may not be the healthy, low-cal, type of meal that I like to feature, it’s certainly good. I decided on kicked up Macaroni and cheese!
Now you can make some regular old mac and cheese or you can kick it up a little bit. This macaroni and cheese recipe is a variation on a recipe by Ina Garten. She really knows now to prepare some scrumptious dishes.
That’s a lot of grated cheese! 20 ounces of extra sharp cheddar and guyere. Here is the ingredient list for this delicious mac and cheese.
1 pound macaroni, (I used rotini for this batch)
1 qt whole milk
1 stick unsalted butter, (8 tbsp)
1/2 cup all purpose flour
8 ounces guyere cheese
12 ounces extra sharp cheddar cheese
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground nutmeg
1 tbsp truffle oil
1 cup panko bread crumbs
2 tomatoes, fairly large
vegetable oil for boiling the pasta
Boil water in a large pot, ( I used a 6 qt pot). Add salt to water, 1 or 2 tsp and bring to a boil. Once boiling, add about a tbsp of vegetable oil and the pasta. Follow directions on the box and boil until soft. Drain and return to the large pot or a large bowl. Heat the quart of milk in a small saucepan but do not boil. Melt 6 tbsp of butter in a large sauce pan and add the flour. Whisk the butter and flour together for about 2 minutes to cook the flour. Slowly add the hot milk while continuously whisking. Cook for 2 or 3 minutes until the mixture thickens. Once thickened, remove from heat and add the salt, pepper, nutmeg and truffle oil. Then, stir in the grated cheese and combine until the cheese melts and the mixture is smooth. Pour the cheese mixture into the pan or bowl of pasta and thoroughly combine. Pour into a casserole dish.
Slice the tomatoes and cover the dish with the slices.
For the crumb topping, melt 2 tbsp of butter in a pan, then add the panko bread crumbs Stir to coat all the crumbs in the butter. Sprinkle the crumbs on the casserole and you’re ready for the oven. Heat your oven to 375 degrees and put the mac and cheese in for 20 or 30 minutes. Bake until the crumbs are browned.
This kicked up macaroni and cheese was big hit at the party. The guyere and extra sharp cheddar is super rich tasting and the truffle oil gives an added dimension of flavor and sophistication to the dish. Hope you try this.