Mac and cheese is one of the only American foods I do not like. I think it reminds me of the equivalent supposed comfort foods of other cuisines in its tasteless, salty, fatty existence. However, with appropriate toppings, the dish can be edible. This entire pan was destroyed by a small group of women in one sitting!
Ingredients
16 oz elbow macaroni
1 stick butter
0.5 cup flour
1.25 cup heavy cream
2.75 cup whole milk
8 oz grated sharp cheddar
8 oz grated mozzarella
salt
black pepper
paprika
ground mustard
3 cups spinach
2 cloves garlic
8 oz white button mushrooms
Preparation
Shred the cheeses freshly please. The pre-shredded stuff is not nearly as good.
Brown the sliced mushrooms, set aside.
Boil the pasta for 1-minute under the package instructions. Drain and toss with a little bit of oil.
Melt the butter and cook the flour in it until it smells like bread. Whisk in a cup of cold milk. Then add the rest of the milk and heavy cream little-by-little. Coo until it reaches a thick consistency.
Stir in the spices (not much salt is necessary and add a pinch of each of the rest). Stir in the shredded cheese, reserving a fistful of mozzarella for the top.
Toss the pasta with the cheese sauce and spread into a large baking shape. Preheat oven to 350F.
Distribute spoonfuls of the spinach and mushrooms all over the mac and cheese and press into the pasta with your fingers. Top the pasta with the remaining mozzarella.
Bake until golden brown (might need the help of the broiler after 15 minutes).
Cool a bit and serve with chopped scallions, chopped jalapenos, crumbled bacon, and other delicious toppings you may desire!
Comments
Post a Comment