However, I feel I must warn all of you, this not only has 2 different kinds of cheese (Cheddar and Pepper-Jack) but heavy cream, half-and-half and a ton of butter. I made it in small shell pasta instead of traditional macaroni, and let me tell you - those shells had the unique trait of trapping in the globs of gooey melted cheese inside them. I am getting so hungry just taking about this.
Reserve it for special occasions.
And if there are just two people eating it for Goodness Sake, HALF THE RECIPE! I didn't and I had Dan eating this for a week and a half. Here's the recipe, if you dare - your soul will thank you but your waistline might not. I'm not even joking - BEST MAC & CHEESE I'VE EVER HAD!!!!
Ingredients -- For 6 Servings!
- 2 cups elbow pasta, cooked until almost al dente (Shells all the ay!)
- 16 ounces Cheddar cheese, 1/2 cubed, 1/2 shredded
- 8 ounces Monterey pepper jack cheese, cubed
- 2 teaspoons all-purpose flour
- 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dry mustard
- 1/8 teaspoon freshly ground nutmeg
- 4 tablespoons sour cream
- 1 large egg, beaten
- 1 cup heavy cream
- 1 cup half-and-half
- 4 slices bread
- 1 tablespoon butter
- Special equipment: 2-quart baking dish
Directions
Preheat oven to 350 degrees F.
In a large bowl, toss together pasta with the cheese cubes and pour into the baking dish. In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg and sour cream, egg, heavy cream and half-and-half. Pour over the pasta and cover with shredded Cheddar. Bake uncovered until top is just beginning to brown, about 35 minutes. Meanwhile, cut the bread into crouton-sized squares. In a skillet over medium heat, melt butter, add cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.
From the Food Network
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1 comments:
omg you make me laugh
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