This page has moved to a new address.

Comfort Food - Mac 'n Cheese

the urban baker: Comfort Food - Mac 'n Cheese

the urban baker

The Urban Baker is deliciously photographed blog about nourishing your family's soul through life in the kitchen. The recipes for fabulous savories and sweets are easily replicated and will inspire you.

Wednesday, June 30, 2010

Comfort Food - Mac 'n Cheese

June Gloom = comfort food.  As much as I want to start grilling, do the Mediterranean thing, eat clean, this weather just doesn't promote it.  So instead, whipped up some mac n cheese.  I have made numerous mac 'n cheese recipes over the years.  Some good, some not so good.  This one is GOOD!  Again, another winner from Saveur.  I changed it a bit, the end result was creamy, savory and one of the best mac's we have ever eaten.

four cheese mac + cheese
original recipe from Saveur (here)
serves 6-8

8 oz. elbow macaroni
3 slices of crust less stale bread
6 Tbsp. unsalted butter
1/2 tsp. paprika
2 shallots, minced
1 bay leaf
1/4 cup flour
1/8 tsp. cayenne pepper
3 cups milk
7 oz grated Gruyere
10 oz. English cheddar, grated
6 oz. Velveeta, cubed ( I know, I had the same reaction)
1 oz. goat cheese
kosher salt and pepper

• pre heat oven to 375*
• bring a 4-quart sauce pan of water to a boil.  add a big pinch of kosher salt.  add noodles and cook until cooked halfway - about 3 minutes.  drain and set aside.
• tear bread, and process in food processor.  process until ground.  set a small sauce pan over medium heat and add 3 tablespoons of butter.  add bread crumbs and stir until combined.  set aside.
• in another saucepan, melt butter over medium heat and add the paprika, shallots, bay leaf; cook until shallots are soft.  add flour and cayenne and stir until thick.  whisk in milk and cook until the mixture coats the back of a wooden spoon, about 10 minutes.  remove pan from the heat.
• stir in the cheddar, 5 oz of Gruyere, Velveeta and the goat cheese, stir until smooth.  stir in the pasta and season with salt and pepper.  transfer mixture to a buttered oval baking dish.  sprinkle the top with the remaining Gruyere and then top with the bread crumbs.
• place baking pan on a parchment lined baking sheet and bake until golden and bubbly, about 30 minutes.
• let rest for 10 minutes before serving.

Labels: , ,


Blogger wendygail said...

My mouth is watering...I am loving that I somehow signed up to get an email every time you post something.

June 30, 2010 at 10:18 AM  
Anonymous Anonymous said...

My mouth is watering! I love that I get a notice every time you post something.
wendy g

June 30, 2010 at 10:22 AM  
Blogger The Urban Baker said...

wendy - your girls would love this mac! let me know how it comes out!

June 30, 2010 at 10:47 AM  
Blogger Kim said...

Mac'n cheese, I like that, espacially a day like today (raining, low heat outside!) I think I'm gonna have to buy the orange stuff!

June 30, 2010 at 1:46 PM  
Anonymous Lisa! said...

I love love love mac & cheese, but I'm ???? at the Velveeta. I don't even know where to find it at the grocery. Your stuff is always delish, so I don't doubt that the velveeta finishes it perfectly.

July 1, 2010 at 7:51 PM  

Post a Comment

Subscribe to Post Comments [Atom]

Links to this post:

Create a Link

<< Home