Mac-n-Cheese
May 16th 2011 01:49
Packed with 2lbs of cheesy goodness my mac-n-cheese isn't for the calorie conscious. This dish requires 1 mixing bowl and a baking dish making clean-up quick and easy.
Ingredients:
1 lb - pasta (shells, rotini, elbows, bow ties, etc)
8 oz - sharp cheddar cheese, shredded
8 oz - Gruyere cheese, shredded
8 oz - Fontina cheese shredded
8 oz tub - Mascarpone cheese
3 TBS - cornstarch or flour
1 - egg
1 - egg yolk
2 TBS - Dijon mustard
2 - cloves garlic minced fine
1/2 - small onion minced fine
1/4 tsp - nutmeg
1 tsp - salt
1 tsp - pepper
1/4 cup - bread crumbs or panko
1/4 cup - Parmesan cheese
Cheese Note: You can use whatever kinds of cheese you wish. I often change it up my self.
Preheat oven to 350.
For this recipe you can use whatever pasta shape you like. I prefer shapes that have textures (rotini, shells) which allow the cheese to get in and around the pasta. Whatever pasta you choose cook it 1 to 2 minutes less than the box directions. You want it slightly under done as it will continue to cook when it's in the oven. It's important you make your cheese mixture before your pasta is done as you add the hot pasta to the cheese mixture.
In a mixing bowl place the cheddar, Gruyere, Fontina, and the cornstarch/ flour. Using your hands, gently mix the cornstarch with the cheese. The cornstarch keeps the cheese from clumping together and helps thicken the dish. Once combined, mix in the Mascarpone, eggs, mustard, garlic, onion, nutmeg, salt, and pepper. Set aside until your pasta is done.
Once the pasta is done drain it and pour it into the cheese mixture. Gently mix the pasta into the cheese. The heat from the pasta will melt the cheese. Once thoroughly combined pour the pasta mixture into a lightly greased baking dish and top with the bread crumbs and Parmesan cheese. Cover the dish with foil and bake for 30 minutes. When done uncover and place under the broiler for 5-10 minutes until the top is brown. Let sit for 15 minutes prior to cutting.
Ingredients:
1 lb - pasta (shells, rotini, elbows, bow ties, etc)
8 oz - sharp cheddar cheese, shredded
8 oz - Gruyere cheese, shredded
8 oz - Fontina cheese shredded
8 oz tub - Mascarpone cheese
3 TBS - cornstarch or flour
1 - egg
1 - egg yolk
2 TBS - Dijon mustard
2 - cloves garlic minced fine
1/2 - small onion minced fine
1/4 tsp - nutmeg
1 tsp - salt
1 tsp - pepper
1/4 cup - bread crumbs or panko
1/4 cup - Parmesan cheese
Cheese Note: You can use whatever kinds of cheese you wish. I often change it up my self.
Preheat oven to 350.
For this recipe you can use whatever pasta shape you like. I prefer shapes that have textures (rotini, shells) which allow the cheese to get in and around the pasta. Whatever pasta you choose cook it 1 to 2 minutes less than the box directions. You want it slightly under done as it will continue to cook when it's in the oven. It's important you make your cheese mixture before your pasta is done as you add the hot pasta to the cheese mixture.
In a mixing bowl place the cheddar, Gruyere, Fontina, and the cornstarch/ flour. Using your hands, gently mix the cornstarch with the cheese. The cornstarch keeps the cheese from clumping together and helps thicken the dish. Once combined, mix in the Mascarpone, eggs, mustard, garlic, onion, nutmeg, salt, and pepper. Set aside until your pasta is done.
Once the pasta is done drain it and pour it into the cheese mixture. Gently mix the pasta into the cheese. The heat from the pasta will melt the cheese. Once thoroughly combined pour the pasta mixture into a lightly greased baking dish and top with the bread crumbs and Parmesan cheese. Cover the dish with foil and bake for 30 minutes. When done uncover and place under the broiler for 5-10 minutes until the top is brown. Let sit for 15 minutes prior to cutting.
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Comment by Helen Randell
Rough Cooking