Email to Cat      

Macaroni and a Plethora of Cheeses

Source of Recipe

From "B. Smith Cooks Southern-Style" by Barbara Smith


Recipe Introduction

"This is not your everyday macaroni and cheese. Serve this on special occasions when you want to impress your guests. It's prepared with a plethora of cheeses, each one adding distinctive flavors, and finished with a soul-satisfying breadcrumb topping if you prefer it baked as a casserole, or it can simply be served hot off the stove without the topping."

List of Ingredients

• 1 pound corkscrew pasta (rotini or cavatappi)
• 1 Tbsp olive oil
• 4 Tbsp unsalted butter, divided, plus more for greasing pan
• 1 medium onion, finely chopped
• ½ cup white wine
• 2½ cups heavy cream
• 2½ cups grated Cheddar cheese, divided
• ¾ cup grated Monterey jack cheese
• ¾ cup grated mozzarella cheese
• ¾ cup grated Swiss cheese
• ½ cup finely grated Parmigiano-Reggiano
• Salt and freshly ground black pepper to taste
• ½ cup plain breadcrumbs, optional


Recipe

If baking the macaroni, preheat the oven to 375°F and butter a 2-quart baking dish or a 13 x 9 x 2-inch baking pan.

Cook the pasta according to package directions. Drain the pasta, place in a large bowl, and toss with the olive oil.

In a large pot, melt 2 tablespoons of the butter over medium-high heat. Add the onion and cook, stirring frequently for 2 to 3 minutes, until soft and golden. Add the wine and allow to reduce by half, about 3 minutes. Add the heavy cream and allow to reduce slightly, for 2 to 3 minutes.

Stir in 1½ cups of the Cheddar, the Monterey jack, mozzarella, Swiss, and Parmigiano cheese, and remove pot from heat. Add the cooked pasta to the pot and stir well to combine. Season with salt and pepper. Serve immediately, or for baked macaroni, pour the coated pasta evenly into the prepared baking dish.

To make the topping, melt the remaining 2 tablespoons butter. In a small bowl, mix the breadcrumbs with the melted butter. Evenly sprinkle the top of the pasta with the remaining 1 cup Cheddar, then the buttered breadcrumbs. Sprinkle the top with salt and pepper. Bake the macaroni for 25 to 30 minutes, until the breadcrumbs are golden brown and the Cheddar is melted.

Makes 6 to 8 servings.