Macaroni and Cheese

You can add lobster, peas, bacon, ham, anything you want to macaroni and cheese and call it some fancy name…but when it comes to comfort, the classic is all you need.

I’m going to tell you a little secret of mine. I don’t make my macaroni and cheese with béchamel. And…I guess this is where I should put in some sort of “Surgeon General” warning with this recipe…

I use full on heavy cream.
No butter, no flour…
Just heavy cream.

But I gotta tell you, even the Surgeon General would be asking for seconds! Wonderfully creamy and cheesy, this macaroni and cheese is definitely on the top of the “favorites” comfort food list.

I guess this is where I should mention that I agreed (begrudgingly) to start a diet with a couple of friends at work. I made no promises, and gave them no false hope, and this is exactly why. I start craving comfort food!

Good thing we didn’t put any wagers on this diet…

Rich and creamy, this is one of my most favorite recipes. It’s quick and easy, and like I said in the beginning, you can add pretty much anything to it to make it just as fancy as you’d like. But me? You can give me the classics any day!

Life is good. It’s a “Go ahead, indulge yourself…” kind of good.

Macaroni and Cheese
The Mac and Cheese
  • 3 cups heavy cream
  • 1-1/2 tsp ground white pepper
  • 1 tsp salt
  • 1 tsp dried mustard
  • 8 oz shredded cheddar cheese
  • 8 ox shredded pepper jack cheese
  • ½ cup grated romano cheese
  • ½ pound of your favorite pasta, cooked al dente and drained
The Topping
  • 2 tbsp butter
  • 1 cup fresh breadcrumbs
  • 1 tbsp romano cheese
  • Salt and pepper to taste
The Mac and Cheese
  1. Grease a 9 x 13 pan, set aside.
  2. Preheat oven to 350 degrees.
  3. In a large saucepan, whisk the heavy cream, white pepper, salt, and dried mustard together and heat to boiling. Let it bubble up and simmer for a few minutes. Remove from heat.
  4. Immediately add the cheddar, pepper jack, and romano cheeses. Stir until melted and thickened into a creamy cheese sauce.
  5. Add the cooked pasta to the cheese sauce.
  6. Pour into the prepared pan, and top with breadcrumbs.
  7. Bake for about 35-45 minutes, or until bubbling and golden brown.
The Breadcrumbs
  1. Break a couple of slices of bread or rolls into small pieces.
  2. Melt the butter in a large frying pan over medium heat.
  3. Add the breadcrumbs, romano cheese, salt and pepper.
  4. Saute until lightly browned. (It will get browned and crunchy in the oven).
When adding the cheese to the heated heavy cream, make sure that the pan has been removed from the heat source. Cheese isn't crazy about being melted, and tends to get a little gritty when it's added over heat! Let it melt naturally and at it's own pace in the heated cream.


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