It never seems to fail. I\u2019ll be at a foodie event, dinner party or a swanky shindig somewhere — we will all be nibbling on the finest cuisine and patting our lips so sophisticated-like with our linen napkins — and what does the conversation turn to? a lot of the time — macaroni and cheese. And it certainly becomes quite a lively topic at that!<\/p>\n
Here\u2019s how the conversation goes: “Oh, yes, homemade is the best, but Stoffer\u2019s is still pretty good sometimes — I can’t believe I’m saying that at this table!” “My mom used to make it from scratch with loads of sharp Tillamook Cheddar, but I looooooove it made with Cougar Gold… \u00a0Have you had the lobster mac and cheese at so and so\u2019s?<\/p>\n
In fact tried-and-true old mac and cheese has come into its own. Don\u2019t feel, that when crafting this classic that taking a lot of creative liberties is shunned. You could use almost any kind of pasta shape — bows, shells, spirals, penne. Fancy or not cheeses \u2013 but a lot of them! Then there are the add ins: bacon, sausage, fresh herbs, crab, roasted garlic, artichokes\u2026 a drizzle of truffle oil\u2026 the possibilities are endless!<\/p>\n
My recipe is for a 4-cheese mac — penne pasta bound with a garlic and Parmesan white sauce, then tossed with loads of cheese — Jack, Cheddar, mozzarella and Parmesan. It’s covered with fresh, herby, seasoned bread crumbs that get all nice and crunchy.<\/p>\n
It\u2019s more classic style \u2013 but jacked up a bit\u2026 it\u2019s ooey gooey and d\u2019lish and may be just the little bit of comfort we could all use this time of year.
\nCopyright \u00a9 2010 by Kathy Casey<\/p>\n
4 Cheese \u201cUltra-Mac\u201d With Herb Bread Crumbs<\/strong> 4 Tbsp. butter Herb Bread Crumbs Preheat oven to 375\u00b0F.<\/p>\n To make bread crumbs: Place bread crumb ingredients in a food processor, and pulse until the bread becomes fine crumbs and is well mixed. Set aside.<\/p>\n In a large heavy-bottomed saucepan, melt the butter over medium heat. Add the garlic and stir for about 20 seconds; do not let garlic brown. Stir in the flour and cook for about 1 minute, stirring constantly. While stirring vigorously with a whisk, add the milk. Whisk well. Bring to a simmer and whisk occasionally until sauce is thickened, about 3 to 4 minutes. Remove from heat and stir in salt, pepper, sour cream and Parmesan cheese, and set aside. Meanwhile, bring a large pot of water to a boil and cook pasta per package directions until done. Drain well. In a very large bowl, mix together the pasta and sauce, then fold in the grated cheeses until well combined. Place mixture into a lightly pan-sprayed or buttered, 13-by-9-inch baking pan. Sprinkle with Herb Bread Crumbs and bake in a 375\u00b0F oven for about 30 -35 minutes, or until pasta is heated through, sides are slightly bubbling and top is golden brown.<\/p>\n * For an even richer macaroni and cheese substitute half & half for the milk. It never seems to fail. I\u2019ll be at a foodie event, dinner party or a swanky shindig somewhere — we will all be nibbling on the finest cuisine and patting our lips so sophisticated-like with our linen napkins — and what does the conversation turn to? a lot of the time — macaroni and cheese. […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[11748,57,12,4],"tags":[878,877,870,876],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n
\nGenerously serves 6 to 8<\/p>\n
\n1 Tbsp. minced garlic
\n4 1\/2 Tbsp. flour
\n4 cups whole milk or half-and-half*
\n1 1\/2 tsp. salt
\n1\/4 tsp. black pepper
\n1 cup sour cream
\n1\/4 cup grated high-quality Parmesan cheese
\n1 pound dry Cavatappi or penne pasta
\n2 cups (1\/2 lb.) grated four-cheese blend **
\n\u00a0\u00a0\u00a0\u00a0\u00a0 (available purchased or make your own blend up)
\n2 cups (1\/2 lb.) grated cheddar cheese<\/p>\n
\n<\/strong>3 cups packed, 1-inch French bread chunks
\n4 Tbsp. butter
\nPinch of salt and pepper
\n2 Tbsp. chopped fresh parsley
\n1\/2 tsp. dry basil leaves
\n1\/2 tsp. dry thyme leaves<\/p>\n
\n** Four-, five- and six-cheese blends are available in most grocers’ dairy sections. If you wish to make your own grated cheese blend, try using a mixture of any of the following: Jack, mozzarella, Gouda, Swiss, Havarti.
\n\u00a9 2010 Revised from Kathy Casey Favorites<\/p>\n","protected":false},"excerpt":{"rendered":"