Thursday, August 9, 2012

Three Cheese Mac

If one cheese is good, then three are better, right? I'd say so. I made this super-cheesy Mac and Cheese the other night and it was a bit of a hit. Most of the cheesiness will come from cheddar and we'll also use some parmesan for bite and Jarlsberg for yumminess.

Here's how you too can be the hero of the day:

Put a big pot of water on to boil for the pasta. Throw in a pound (a whole box) of pasta. I used rotini. Now start on your cheese sauce.

  • 4 Tbs butter
  • 4 Tbs flour
  • 3-ish cups of milk
  • Dry mustard
  • 1 lb cheddar, grated. It's a lot, I know.
  • 1/4 c parmesan cheese (freshly grated)
  • 1/4 c Jarlsberg/swiss cheese, grated
Melt the butter and add the flour. Cook this out, stirring, for a few mins. Don't let it colour. Now you should heat your milk but I live dangerously and throw about half the milk in and then whisk like a crazy person. Whisk all those lumps out. Then add teh rest of the milk and keep on whisking. Stir it constantly until it's nice and thick. It can simmer, but not boil. Add a really good shake (1 tsp) of mustard powder and all of your cheeses. Set this baby aside while the pasta cooks. Scoop some of the pasta water out and set it aside in case you need to thin the sauce. Drain the pasta and then mix the sauce through. If the sauce is crazily thick, add some of the water. You probably won't have to. Now put some in a dish (I used this adorable vintage skillet) and set it under the broiler for a few mins to brown the top. Mmmm.

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