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Divine Mac 'n' Cheese

Source of Recipe

From "Southern Casseroles" by Denise Gee


Recipe Introduction

"Over the years that I've pursued macaroni-and-cheese perfection, this recipe has come pretty darn close to it. It's airy and elegant and just-right creamy, making you dream about any leftovers that might await in the refrigerator. The nutty, slightly salty flavor of Gruyère adds a sophisticated flavor that's irresistible."

List of Ingredients

◦  1 pound dried cavatappi, elbow, or penne pasta
◦  5 Tbsp butter
◦  12 ounces Gruyère, grated
◦  1 quart half-and-half
◦  ⅛ tsp ground nutmeg
◦  1 cup panko or plain bread crumbs


Recipe

Preheat the oven to 325° F.
Cook the pasta in boiling water. Two minutes before it's suggested cooking time, check to see if it's al dente; if so, drain the pasta (but don't rinse it with water).

In a medium bowl, melt 3 tablespoons of the butter in a microwave on defrost for 1 to 1½ minutes, until just melted. Set aside to let cool slightly.

Set aside ½ cup of the Gruyère. Put the rest in a large bowl. Add the half-and-half, egg yolks, melted butter (reserving that bowl for the next step), and nutmeg; whisk to combine well. Add the pasta and stir to thoroughly combine.

Using the same butter bowl, melt the remaining 2 tablespoons butter on defrost for 1 minute, until just melted. Add the bread crumbs and combine well. Add the macaroni and cheese mixture to a greased 3-quart casserole dish. Top with the reserved Gruyère and sprinkle with the buttery bread crumbs.

Coat aluminum foil with nonstick spray. Cover the casserole, with the spray side facing down. Bake for 30 minutes. Uncover and cook for 15 to 20 minutes more. If the macaroni isn't golden enough, use the broiler set to low to brown it and watch closely for the desired appearance. Let it stand for at least 10 minutes before serving.


Serves 8


NOTES:

◦  Elbows may be more traditional, but cavatappi are double elbows - with rigati, or grooves that help the sauce cling better - and thus, double the fun.

◦  Gruyère substitutes are Emmentaler, Jarlsberg, or Swiss, in that order. Use a food processor to grate the cheese; otherwise it will take forever - and a bandage or two.

◦  I think the Gruyère adds just the right amount of saltiness to this dish, but if you find this lacking in salt, please make amends.

◦  Replace the nutmeg with a heaping ¼ teaspoon dry mustard (or more to taste) for a more traditional mac 'n' cheese. Add a pinch of cayenne pepper for even more kick. And substitute sharp Cheddar cheese for the Gruyère.

◦  Storage:
This can be made 1 day in advance; don't add the final layer of cheese and bread crumbs until just before baking. Cooked and tightly covered, this will keep well in the refrigerator for up to 3 days, or in the freezer for up to 1 month. (If the pasta mixture gets too dry, add a bit more half-and-half and mix well before reheating.)