Sunday, November 22, 2009

Sinful Mac'n'Cheese

Hooo-boy was this good! Nate protested me making it, saying that mac'n'cheese is not a meal unto itself, but I would happily eat this for several dinners in a row. The recipe uses three different kinds of cheese, and some pretty fattening dairy products but is definitely worth it. But Nate might be right...serve some kind of vegetable with it, okay?

Sinful Mac'n'Cheese

1.25 c. elbow or other short noodle
2.5 oz. cheddar cheese, cubed
1 tbsp. + .5 tsp. flour
3/4 tsp. salt
3/4 tsp. dry mustard
pinch ground pepper
pinch cayenne pepper
pinch nutmeg
1/3 c. sour cream
1 egg, lightly beaten
3 tbsp. yellow onion, shredded
3/4 c. heavy cream
3/4 c. half'n'half
2 shakes Worcestshire sauce
1/2 c. cheddar cheese, shredded
1/2 c. mozzarella cheese, shredded
1/4 c. parmesan cheese

1. Preheat oven to 350. Bring large pot of water to boil. Sprinkle with salt. Add noodles and cook al dente according to instructions.

2. Grease 8x8" baking dish. Drain noodles and pour them into dish. Sprinkle with cubed cheddar cheese and mix gently. Set aside.

3. Combine flour, salt, mustard, peppers and nutmeg into bowl. Add sour cream and egg. Wish in onion, half'n'half, cream and Worcestshire.

4. Pour over macaroni. Combine shredded cheese and cover macaroni. Sprinkle parmesan on top.

5. Bake until set around edges but still saucy in the middle, about 30 minutes. Let cool at least 10 minutes.


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