Thursday, June 12, 2008

Mac and Cheese

I light of my so called "writer's block", my sister told me to put up a recipe that she could fix for her husband at home. Well, here you go Giles (I want comments on how it turns out). I found this recipe in the Food & Wine Magazine and since I was dieing to try it, I've now assigned it to her.

Marja's Mac and Cheese
8 to 10 servings ( you can cut it in half if you need to, but leftovers would be yummy)

3/4 pound elbow macaroni
Extra virgin olive oil, for drizzling
1 1/2 cups heavy cream
1 cup of whole milk
1 cup of half and half
2 large eggs
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon of salt
1/4 teaspoon ground white pepper
1 1/2 cups of shredded extra-sharp cheddar cheese (4 oz)
1 1/2 cups of shredded sharp cheddar cheese (4 oz)
1 1/2 cups of shredded Monterey Jack cheese (4 oz)
4 oz cold cream cheese, cut into 1/2 inch cubdes

1. Preheat the oven to 350 degrees. In a large pot of boiling, salted water, cook the macaroni for 3 minutes (it will still be very chewy). Drain the macaroni and return it to the pot. Drizzle lightly with the olive oil and toss well.
2. Butter a 10 X 15 in baking dish. In a large bowl, whisk the heavy cream with the half and half, the whole milk, eggs, nutmeg, salt, and pepper. Stir in the cheddar and Monterey jack cheeses and the macaroni. Spread the mac and cheese in the prepared baking dish and scatter the cream cheese cubes on top.
3. Bake the macaroni for 5 minutes. Using the back of a large spoon, spread the melted cream cheese cubes evenly over the surface. Bake for 40 minutes, until bubbling.
4. Remove the baking dish from the oven and preheat the broiler. Broil the mac and cheese about 3 inches from the heat source until richly browned, about 2 minutes. Let stand for at least 10 minutes and up to 20 minutes before serving.

Make ahead: The assembled mac and cheese can be refrigerated overnight. Bring to room temperature before baking, or add 15 minutes to the baking time.

I hope that you enjoy this Giles, plus it would make really good leftovers for Dean while you're in London. I want to see pictures if you fix it. :)

I think this would be wonderful served with a fresh salad or with a side a sauted sugar snap peas. Some that's a bright, vibrant green; it would be a wonderful contrast and a pretty picture. Also, since it is Food & Wine magazine, the wine that was served in combination with this meal was a 2005 domaines ott rose. I hope that it makes a wonderful meal, and I will try and post more.

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