
Episode 11: Fall To Your Knees Mac and Cheese
Ingredients
Macaroni Base:
- x`3 ½ cups elbow macaroni
- 10 ounces Velveeta cheese, cut into 1 in. cubes
- 10 ounces white Vermont cheddar (I like Cracker Barrel), cut into 1 inch cubes
Liquid Mixture:
- 1 1/3 cups half and half
- 1 1/3 cups heavy cream
- 2 tablespoons flour
- 2 tablespoons flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground nutmeg
- 1 egg
- 1 tablespoon + 1 teaspoon Worcestershire sauce
- 1 teaspoon sea salt or kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried parsley
Topping:
- 15 ounces freshly shredded Gruyere cheese
- 1 ½ cups Colby jack shredded cheese
- 3 ounces cream cheese from the block
- 2/3 cup sour cream
- Paprika for garnish
- 1 tablespoon fresh snipped chives for garnish
Recipe Directions
- Preheat oven to 350℉. Spray a 13×9 inch oven-safe dish with nonstick spray.
- In a big bowl whisk together Liquid Mixture Ingredients until well combined. Set aside.
- Cook pasta according to the box (adding a teaspoon of salt when water starts boiling), cook until al dente.
- Drain pasta and transfer to the prepared pan and spread in an even layer.
- Place your Velveeta and white Vermont cheddar alternately an inch or so apart starting at the corner and working all the way around and then in rows.
- Push the cubes of cheese down a bit with your fingers.
- Sprinkle Gruyere all over the top evenly.
- Give another whisk of the cream mixture bowl (to break up bottom sinkers).
- Slowly and carefully, starting at one corner, pour the liquid evenly all over.
- With flat wet hands, push the liquid all down everywhere until you start to hear a “squish ” sound. You can even push some holes down in a few rows with your fingers too.
- Rip small pieces off of the block of cream cheese in rows on top.
- Sprinkle the shredded Colby jack on top.
- Sprinkle with a little paprika.
- Place in the oven on the middle rack and bake for about 35-40 minutes until light golden brown and bubbly.
- Garnish with the chives.
- Serve with roasted asparagus or a green salad. Enjoy!
Roasted Asparagus
Ingredients
- 1 ½ pounds of fresh asparagus, trimmed
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon melted butter
- Squeeze of lemon juice
- 1/4 cup grated parmesan cheese
Recipe Directions
- Preheat oven to 400℉.
- Place foil on a cookie sheet.
- In a big bowl, toss all ingredients except the parmesan cheese until well coated.
- Spread the asparagus in the same direction in a single layer on the cookie sheet.
- Place in the preheated oven on the upper third rack.
- Roast for 8 minutes.
- Remove sheet, sprinkle with parmesan cheese mostly across the middle of the asparagus then put back in the oven for about 2 more minutes or until the cheese is bubbly and very light golden.
Serve and enjoy!!