Sunday, November 8, 2009

Mac & Cheese

Mac & Cheese - made with Harvarti Dill & Roasted Garlic

Personal Review
Operationally went extremely well. Once you know how to make a cheese sauce, you have it down. It's almost like riding a bike. You need a great flavored cheese for a good cheese sauce. I didn't love the Havarti as much as a cheddar or American, but it did work. The havarti I bought has a bittersweet taste (sort of like swiss). One thing I would change in the future of mac and cheese, is add more butter to the top of the breadcrumbs.

Pictures to come with future recipes!!!

Cheese Sauce
1/4 cup flour
1.5 tablespoons of butter
2.5 cups of whole milk (from the farmers market)!
1.5 cup of shredded Havarti Dill
2 garlic cloves (finely chopped)
1/4 cup of hard cheese (like parmigiana or Romano)
salt & cracked black pepper to taste
2 whole roasted garlics

1 pound of elbow shaped pasta
1/4 cup of breadcrumbs for topping
1 tablespoon of butter for topping

Start by melting the butter and add the garlic to the butter to soften. Add the flour and use a whisk and constantly whisk so it does not burn. Once the flour mixture lightly browns, add in the milk, 1 cup at a time. Continue to whisk. Let the mixture thicken as you continue to whisk and once it comes to a boil , remove it from the heat and add your cheeses. Remove the garlic pieces from the bulb and chop up as much as possible before adding it to the cheese mixture.

Lay the cooked pasta into a baking dish. Pour cheese mixture on top of the macaroni and cover completely. Stir into pasta. Pour breadcrumbs on top. Cut up butter and place pieces on top of breadcrumbs. Broil or bake on high for 10 min or so to get the top browned.

Remove, cool and Enjoy :)

1 comment:

Theresa said...

This looks yummy. I will have to try it and I will let you know what I think.