Monday, August 30, 2010
Shallot Mac & Cheese
Those bread crumbs previously mentioned were put to very good use with this tasty little Macaroni and Cheese recipe. I just love Macaroni & Cheese, in fact one of my favorites still is some Kraft from the box made with tons of butter. When I was a kid my favorite was Velveeta, that and Top Ramen…I practically lived on those two things....on purpose.
• Kosher salt
• Vegetable oil
• 1/2 pound elbow macaroni
• 1/2 quart milk
• 4 tablespoons (1 stick) unsalted butter, divided
• 1/4 cup all-purpose flour
• 6 ounces Havarti (4 cups)
• 4 ounces extra-sharp Cheddar, grated (2 cups)
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 6-8 slices of tomato
• 2 cups of bread crumbs
• 1 shallot, chopped
• 2 cloves garlic, minced
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot, add in the shallot and garlic – saute for 2 minutes next add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Havarti, Cheddar, large pinch of salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 1 tablespoons of butter, combine it with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Enjoy as always….can’t wait for the 3 day weekend coming up!