On my Facebook page I had asked my friends for ideas on what to make for my back to basics theme for January. Anne Chisholm requested a really good, not too dry mac and cheese so I tried to deliver. I tried and failed! But, I think I figured out the problem with most mac and cheese recipes.
First, I knew if there was anyone out there who could make a kick-butt gooey mac and cheese it would be Ina Garten, the Barefoot Contessa. Sure enough Ina has a recipe for Grown Up Mac and Cheese and wow, was it ever decadent. And expensive to make! But I was happy to invest if this was the best and moistest mac and cheese in the world.
This is where the money was spent, the cheese. I used a good quality old cheddar, gruyere and blue cheese. I could not find basil at this time of year so I used some fresh thyme instead. Some people commented on my foodie Facebook page that they could not find gruyere cheese so I recommend either a really fresh mozzarella or maybe a smoke gouda.
You start by making the pasta. You need to bring a big pot of salted water to a rolling boil. Make sure to salt that water! I can not tell you the difference it makes. I never thought it was necessary but every show on The Food Network said to do it so one day I did and wow, pop! Way more flavour.
I decided I wanted to infuse the milk for the sauce with thyme so I warmed it up and let the thyme infuse as the butter melted for the roux. A roux is what thickens a sauce. You melt butter and then add the same amount of flour:
Whisk whisk whisk! Not easy to do and take a pic at the same time, LOL. Let the sauce thicken. Add the cheese to the sauce along with salt, pepper and nutmeg.
Drain the pasta, put it back in the pot with the cheese sauce and some homemade bacon bites. I use turkey bacon, wasn’t sure it would work but it was great.
I changed the recipe here by putting on panko breadcrumbs drizzled with olive oil and it got so crunchy and crispy! The top was my favourite part!
You bake it in the oven for 30 minutes and I think this is where all grown up mac and cheese recipes go wrong and boxed mac and cheese go right. Ovens are dry and I think the macaroni soaks up what liquid there is and the rest evaporates. By the time you take it out, that beautiful cheesiness is gone.
So! Next week I am going to do the exact same recipe but I will only put the mac and cheese in to broil and crunch up the top and hopefully have that lovely cheesy mac and cheese we crave so much. Want to join me? You are invited if you would like to try. The recipe is here.
The crazy thing is even though it was dry, my husband and I still LOVED it! I mean we could not get enough but it drove us crazy knowing that it could be even better had I just skipped a step. I still have a lot of the ingredients so the only thing I have to buy again is the thyme and the gruyere which I will do happily, especially if it means that I finally found a recipe I can wholeheartedly recommend to Anne!
If we are going to consume all those calories, I want to taste them! Check back next Friday to see if Mac & Cheese: Take 2 is a gooey success.
Mac & Cheese is a real comfort food for me. Sometimes I just crave it like an addict. *sob* Like an addict!
Hey Suzie, looks divine! I’ve always had the same issue with the mac&cheese drying out as well. I googled for some suggestions, and some recommend using evaporated milk, some add sour cream, and many suggest using a heavy milk or cream. This recipe looks amazing, but my gut feeling is there is not enough liquid (milk). Maybe you can reduce the baking time (by half?) and like you said just broil for the nice crunchy finish. Apparently Martha Stewart has a mac&cheese recipe to die for, but it makes enough to feed an army. She suggests halving the ingredients for a smaller crowd. I love that this recipe has blue cheese in it, that is truly grown up! Can’t wait to see Take 2.
I agree with AvaDJ, I think you simply need to add more liquid. If it’s just right on the stove top, it won’t be after you bake it. I grew up on my Mom’s mac & cheese, and she always baked it. Over the years I have served up my share of dried out M&C trying to replicate hers. The liquid is the key. Baking it really gives it a better flavor & texture.
Lovely! The added dimension the cheeses must have given, would’ve been amazing! mmm.
Yummy! Looks great! I made a delicious “adult” mac and cheese last year. I believe it was a Martha Stewart recipe but I remember thinking it was perfect. Will make it again but not too often, because of those nasty calories. lol
Hi Susie. I love Ina Garten recipes but they sure are for special occasions only – expensive in both $$ and calories.
I will be interested to learn if a shorter baking time helps. Maybe cover it with foil for the baking time to prevent moisture from escaping then brown the top under the broiler? Thanks for doing this. Anne
PS The basil (and other herbs) that come in a toothpaste-like tube are as good as fresh – I use them quite a bit when I cannot find the fresh.
This is making me hungry to see all of these pictures again (I read this post before, and it affected me the same way!).
Anyway, I wanted to tell you that I gave you a Kreative Blogger award on my blog. BUT please, please, please feel free to do or not do any or all of the award stuff because I know about your energy level. I mainly wanted to acknowledge your enormous creativity, Suzie. So do what feels best for you or not, okay? No pressure,
Love,
O
Looks Awesome Suz….maybe that’s what I’ll do for dinner!!
Hey Suzie, just a follow up to my earlier comment, I ended up making the Martha Stewart M&C this weekend and it was awesome and plentiful. It made enough for the 5of us for two nights and was actually better re-heated in the oven again Sunday night. It was extremely gooey and moist both nights. When I was assembling it, the macaroni was swimming in the sauce, almost like a thick soup. Holy cow the Gruyere is $$$, but worth the flavour. My family definitely had their fill, it is not something I will be making again anytime soon or too often (very rich!) but I would definitely make it again.