Email to Cat      

The Cheese-Maker's Mac and Cheese

Source of Recipe

From "Half Baked Harvest Cookbook" by Tieghan Gerard


Recipe Introduction

"I think it's pretty obvious that cheese and I just go together, kind of like peanut butter goes with jelly. Well, this is one of my cheesiest recipes of all time. Sometimes mac and cheese can be way too fancy. To me, mac and cheese should be simple and, of course, loaded to the brim with good cheese. I typically use a minimum of four cheeses. I always, always use exceptionally good, really sharp cheddar. As for the others, I like to have a little fun. Say hello to fontina, Havarti, and smoked Gouda — and, most important, their friend, buttery Ritz cracker-crumb topping. Yes, I did say "buttery Ritz cracker-crumb topping" - it's the best thing to happen to mac and cheese (other than the cheese). If you can't find a certain cheese or simply don't like one of the cheeses here, use an equal amount of a cheese you do love, or an equal amount of extra-sharp cheddar. You can never go wrong with sharp cheddar."

List of Ingredients

â—¦ Nonstick cooking spray, for greasing
â—¦ 7 tablespoons unsalted butter
â—¦ ¼ cup all-purpose flour
â—¦ 3 cups milk
â—¦ 1 pound elbow macaroni
â—¦ 1 clove garlic, minced or grated
â—¦ 1 ½ cups crushed Ritz crackers (about 1 sleeve)
â—¦ 4 ounces cream cheese, cut into cubes
â—¦ 1 ¼ cups shredded sharp white cheddar cheese
â—¦ 1 ¼ cups shredded fontina cheese
â—¦ 1 cup shredded Havarti cheese
â—¦ 1 cup shredded smoked Gouda cheese
â—¦ ¼ teaspoon cayenne pepper
â—¦ Kosher salt and freshly ground pepper
â—¦ Fresh basil leaves, for topping


Recipe

Preheat the oven to 350° F. Spray a 9 x 13-inch baking dish with cooking spray.

In a large saucepan, melt 4 tablespoons of the butter over medium heat. Whisk in the flour. Reduce the heat to medium-low and cook for 1 minute, stirring once to avoid burning — it will bubble. Gradually whisk in the milk and 2 cups of water, then stir in the macaroni. Increase the heat to medium-high and bring the mixture to a boil. Stir frequently until the macaroni is just al dente, 8 to 10 minutes.

Meanwhile, in a medium skillet, melt the remaining 3 tablespoons of butter over medium-low heat. Add the garlic and cook for 30 seconds, or until fragrant. Add the crushed crackers and toss to coat. Toast the crumbs until browned, stirring frequently to avoid burning, for 3 to 5 minutes. Remove the pan from the heat and set aside.

When the macaroni is al dente, remove the pan from the heat and stir in the cream cheese, cheddar, fontina, Havarti, Gouda, and cayenne and season with salt and pepper. Stir until the cheeses have fully melted. Transfer the mixture to the prepared baking dish.

Evenly sprinkle the toasted cracker crumbs over the mac and cheese and place the baking dish on a baking sheet. Bake for 15 to 20 minutes, or until the crumbs are golden brown and the sauce is bubbling. Remove from the oven and let sit for 5 minutes (yeah, right). Garnish with fresh basil. Dig in!

Serves 6 to 8