My husband is biggest fan and toughest critic in the kitchen. I love that about him, and the fact that he can back up his constructive criticism with some pretty awesome cooking capabilities. He is usually at the receiving end of my culinary explorations and doesn't get to flex his spatula muscles too much. But when I've thrown in the towel for a night and we have the time to enjoy ourselves in the kitchen together, he always whips up something pretty amazing. The Emeril Bam! factor is always present and health-mindedness is put on pause for the night.
So here's the deal, if you are looking for a mac n' cheese that is super creamy and has a bit of a smoky flavor with the dimension of some caramelized onions, this is a recipe for you.
I could certainly give you my butternut squash mac n' cheese recipe...but see, that's why my husband is way more the life of the party than I, and why I cook 90% of the time in our household to keep our waistlines in check. Thanks babe this recipe is a keeper, just like you!
I could certainly give you my butternut squash mac n' cheese recipe...but see, that's why my husband is way more the life of the party than I, and why I cook 90% of the time in our household to keep our waistlines in check. Thanks babe this recipe is a keeper, just like you!
5 Cheese Mac Attack
Could Serve 6 but who knows? it's that damn good!
Could Serve 6 but who knows? it's that damn good!
1 cup of each of the following cheeses, shredded:
Sharp Cheddar
Parmesan Cheese
Brie with Mushrooms (Trader Joe's) or just plain Brie
Smoked mozzarella cheese
Jarlsberg cheese
3T butter
1/2 cup diced onion (that have been sauteed in some butter, extra virgin olive oil, and a splash of white balsamic vinegar)
1/4 cup ap flour
2 cups of milk (2% used but whatever you have)
1 lb of good quality spiral pasta with deep ridges to catch all the cheese ( we used a bag from World Market)
Sprinkle of Cajun spice for the top
Parmesan Cheese
Brie with Mushrooms (Trader Joe's) or just plain Brie
Smoked mozzarella cheese
Jarlsberg cheese
3T butter
1/2 cup diced onion (that have been sauteed in some butter, extra virgin olive oil, and a splash of white balsamic vinegar)
1/4 cup ap flour
2 cups of milk (2% used but whatever you have)
1 lb of good quality spiral pasta with deep ridges to catch all the cheese ( we used a bag from World Market)
Sprinkle of Cajun spice for the top
Preheat oven to 375, lightly butter or olive oil a 8X12 baking dish
1. Start roux by melting butter in a large sauce pan, then add flour, whisk to combine until a light golden brown color, do not over cook!
1. Start roux by melting butter in a large sauce pan, then add flour, whisk to combine until a light golden brown color, do not over cook!
2. Add 1 cup of milk, whisk to combine. Add cheeses one at a time until the cheeses are combine and you reach a sauce consistency
3. Add the last cup of milk, add onions, and stir to combine. Keep warm on low heat, stirring occasionally while you cook your pasta.
4. Prepare pasta water and cook pasta according to directions. Drain pasta, gently fold in to the cheese sauce, and place the mixture into the prepared baking dish.
5. Bake, uncovered in preheated oven for 10-15 minutes, or until bubbly and slightly browned on the top.
3. Add the last cup of milk, add onions, and stir to combine. Keep warm on low heat, stirring occasionally while you cook your pasta.
4. Prepare pasta water and cook pasta according to directions. Drain pasta, gently fold in to the cheese sauce, and place the mixture into the prepared baking dish.
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