Quintessential Mac N Cheese
Serves: 2
Hosea Feil
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
46
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
5 cloves
Garlic (chopped)1
Salt1 tsp
Paprika450 g
Elbow Macaroni (dry)1 tsp
Dry Mustard1 cup
Olive Oil450 g
Sharp Cheddar (aged)3 cup
White Cheddar90 g
Asiago90 g
Pecorino90 g
Gorgonzola3 tbsps
All-Purpose Flour1 cup
Heavy Whipping Cream1 cup
Creme Fraiche1 tbsp
Dijon Mustard60 g
Basil Leaves30 g
Feta CheeseDirections:
1
For the pasta: Prepare pasta stock by adding 5 cloves garlic, bay leaves, salt, pepper, paprika, smoked paprika, to the water
2
Bring to a boil and simmer for 15 minutes
3
Remove from heat
4
Strain stock and return liquid to the pot
5
Bring to a boil and add macaroni until done
6
Strain pasta and toss with dry mustard
7
Toss in salt, pepper, and olive oil to taste
8
Grate all the cheeses, making sure to keep Asiago and Pecorino separate from the Cheddars
9
Crumble the Gorgonzola cheese
10
Melt the butter and add the flour through a fine-mesh sieve
11
Add cream and creme fraiche
12
Add dry mustard, Dijon mustard, paprika, smoked paprika, lemon juice, lemon zest, salt, and pepper
13
Add Gorgonzola and Cheddar cheeses to the sauce, returning to low heat
14
Add the pasta to the cheese sauce and add egg, combine well
15
Top with grated Asiago and Pecorino
16
Put in individual crocks and bake until bubbly golden brown, about 20 to 25 minutes
17
For the pesto: Blend the olive oil, lemon zest, basil, pine nuts, feta, salt and pepper in a blender or food processor to make basil pesto
18
In a saucier, combine the heavy cream, creme fraiche, Dijon mustard, dry mustard, paprika, salt, and pepper
19
Cook on medium heat until flavors meld and sauce reduces
20
Cut bread into 8 toastettes
21
Season with salt, pepper and butter
22
Put in oven to toast
23
Remove and drizzle with basil pesto and cream sauce
24
Serve macaroni and cheese and serve immediately with toastettes