SUPER RICH N CREAMY MAC N CHEESY

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1/2 lb Shells
  • 3 tblsp Butter
  • 1/4 c Flour
  • 1 tblsp Yellow Mustard
  • 1 1/2 c Milk
  • 1 c Buttermilk
  • 1 lg Egg, beaten
  • 8oz shredded Vermont Sharp Cheddar
  • 4oz crumbled Silver Goat Boursin w/Herbs
  • 1/2 tsp Paprika
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Nutmeg
  • 1/2 tsp Black Pepper
  • 1 tsp Kosher Salt
  • 1/2 Spanish Onion, finely chopped
  • Topped w/homemade crushed croutons

Directions

  • Preheat oven to 325deg F.
  • Cook pasta in boiling, salted water til al dente.
  • While pasta boils, melt butter in tall saucepan over med flame.
  • Whisk in flour and mustard; whisk and cook 3-5min.
  • Slowly add milk, whisking all the while, then buttermilk.
  • Cook and stir 3-5min til heated thru but not HOT or boiling.
  • Add egg while continually whisking to incorporate.
  • Slowly add cheddar, sprinkling slowly, a little at a time, while whisking.
  • Add boursin while continuing to whisk.
  • Add spices and whisk to blend.
  • Cook, whisking frequently to prevent scorching, 15-20min til cheeses are completely blended and sauce is thick and creamy. (I know this seems like a long time, but this ain't Kraft Dinner!)
  • During this time, pasta will be done; drain and pour into a 2qt casserole.
  • Add onions to pasta and stir to blend.
  • When sauce is thickened, SLOWLY pour over pasta, stirring to ensure the cheese gets into all the little nooks and crannies of the shells. You are very likely to have a cup or so of sauce leftover- save it and I'll tell you what you can do with it later.
  • Cover pasta with enough sauce so that the bread crumbs have a home. Top with crushed bread crumbs and bake 45min, til golden and bubbly.
  • The leftover Mornay is a fabulous topping for scrambled eggs in the morning, or as a base for a very rich and unusual broccoli or cauliflower or aparagus soup.
  • OR- it is THE perfect sauce for STEAK NEPTUNE!
  • Steak Neptune is a serving of a fine cut of prime steak, your favorite, cooked the way you like it cooked (I recommend med-rare).
  • Plate it up and top it with a heaping spoon of fresh, warm lump Alaskan crabmeat and 3-5 spears of freshly sautéd asparagus.
  • Pour a 1/4c or so of mornay sauce over the whole nine yards and serve immediately. THIS is an impressive entreé.

Notes

This is, so far, the BEST mac n cheez I've concocted. It's similar to all the classics, like Emeril or Alton Brown make, except I added boursin cheese w/herbs in the Mornay. WOW. Sooo creamy!

You are very likely to have a cup or so of sauce leftover- save it.

The leftover Mornay is a fabulous topping for scrambled eggs in the morning, or as a base for a very rich and unusual broccoli or cauliflower or aparagus soup.

OR- it is THE perfect sauce for STEAK NEPTUNE!

Steak Neptune is a serving of a fine cut of prime steak, your favorite, cooked the way you like it cooked (I recommend med-rare).

Plate it up and top it with a heaping spoon of fresh, warm lump Alaskan crabmeat and 3-5 spears of freshly sautéd asparagus.

Pour a 1/4c or so of mornay sauce over the whole nine yards and serve immediately. THIS is an impressive entreé.

Categories: Dairy  Main Dish  Misc. One Dish  Pasta  Side Dish 
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