Last weekend, Meg, from Runner’s Kitchen, and I made the BEST mac and cheese. EVER.
We were inspired by a Saveur recipe and messed around with the cheese types and the quantities of each. Also, since we wanted to make a side, we decided to roast some tomatoes and mushrooms. There were a ton of leftovers and I had them for lunch for the next two days. Unfortunately, I didn’t bring home a lot and experienced some withdrawal on day 3…
grating the cheese
Anyway, here are the recipes…
Oven Roasted Tomatoes and Mushrooms
Serves 4 as a side
-6-8 roma tomatoes, halved
-10 oz. pack of baby portobellas/crimini mushrooms, quartered
-salt & pepper, to taste
-fresh basil leaves, chiffonade
Preheat oven to 475°.
In large bowl, toss tomatoes and mushrooms with olive oil until coated. Season with salt and pepper and toss once more.
Spread out tomatoes and mushrooms in a single layer onto a sheetpan. Place in oven for 10 minutes.
Sprinkle with basil and serve.
Five Cheese Macaroni and Cheese
Adapted from Saveur’s Four Cheese Macaroni and Cheese
-1 lb campanelle pasta
-6 tbsp unsalted butter
-3/4 c panko bread crumbs
-1 c parmesan, grated
-1/2 tsp paprika
-2 shallots, minced
-1 bay leaf
-1/4 c ap flour
-1/8 tsp cayenne pepper
-3 c milk
-10 oz sharp white cheddar, grated
-8 oz gruyere, grated
-8 oz fontina, grated
-3 oz gorgonzola, crumbled
-salt & pepper, to taste
Preheat oven to 375°.
In large pot, cook pasta according to package directions only HALFWAY. This is important since you want the pasta to finish cooking in the oven while absorbing some of the flavor of the sauce. Once halfway cooked, drain and set aside.
Melt 3 tablespoons of butter in a medium saucepan. Add the panko breadcrumbs and parmesan. Toss to coat. Remove from heat and set aside.
In a medium to large pot, melt the remaining 3 tablespoons of butter over medium heat. Add the shallots, paprika, and bay leaf. Stirring often until shallots soften. Add cayenne and flour and stir until thickened, about 1 minute. Whisk in the milk. Whisk often until the mixture has thickened, about 10 minutes. Remove from heat and discard bay leaf.
Whisk in the cheese slowly (reserve a handful of gruyere for the top), ensuring all the cheese melts together nicely. Take the pasta and stir into the cheese sauce. Season with salt and pepper to taste.
Place the macaroni and cheese in a 9″ x 12″ baking dish. Sprinkle the remaining gruyere across the top. Next, sprinkle the bread crumb mixture across the top till evenly distributed.
Cover a sheetpan with foil and place the baking dish on top. Place in the oven and bake for 30 minutes. The dish is ready when the crust is golden brown and the cheese is bubbly. Let rest for 10 minutes.
Serve and enjoy.
For more mouthwatering photos, check out Runner’s Kitchen.