Saturday, April 3, 2010

Mac n' Cheese Bake

 Just look at that cheese oozing out

I doubt you've ever had a anything as decadent as this.  I made this last Tuesday for our house's weekly viewing/hosting of LOST.  I have been making this for two years, or ever since I bought Amy Sedaris's "I Like You: Hospitality Under The Influence."  While I originally bought this book for the comedy, I ended up using it for the recipes.  The Greek recipes in here are authentic and absolutely wonderful.  But this is my favorite recipe - there are so many different kinds of cheese and so much richness.  When I made this I forgot to buy some yellow cheddar cheese so I had to use some Asiago cheese... but I'm not complaining!

Amy Sedaris’a Macaroni and Cheese
  • 1 box of elbow macaroni
  • 1 stick of butter
  • 1 cup grated smoked Gouda
  • 1 cup grated white Monterey Jack cheese
  • 2 cups grated mild yellow Cheddar cheese (I used sharp)
  • 1/2 cup grated Parmesan cheese
  • 1 cup heavy cream
  • 1/4 cup milk
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 1 cup of breadcrumbs
  • 2 tablespoons chopped parsley
  • Salt and pepper to taste
  • 8 thin pats of butter
  1. Boil macaroni in salted water to al dente. While you are waiting for it to boil, melt together  butter, cheeses, cream, milk and salt and pepper.
  2. Drain macaroni and put back into the pot. When cheese mixture is melted and smooth, pour over macaroni and mix well. Add to a 2-quart casserole dish.
  3. For topping, mix together Parmesan cheese, breadcrumbs, parsley, salt and pepper, and sprinkle on top of the macaroni and cheese. Top with pats of butter.
  4. Bake at 425 degrees F for 20-25 minutes or until browned on top. One should be forewarned: this is a very rich dish. Not appropriate for diners with heart problems, the elderly, or breast-feeding mothers.

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