What was one of the first things I (remember) learning how to cook? Macaroni and cheese. What did I request each and every time my mom went to work and dad was in charge of dinner? Macaroni and cheese. I love the stuff.
Naturally I am no novice to making it from scratch either, and this is a delicious recipe! I stumbled across it on another food blog, annies-eats.com. She claims that it is her favourite version. Unfortunately because I didn't have the cheese her recipe called for in my fridge, I can't be sure of her tastes validity. I'll give you the option of both (her cheese selection and my substitute), and you tell me. Or perhaps I will go make so more. Yep, I like that option.
Ingredients:
1 lb. small or medium pasta shells
5 Tbsp. unsalted butter, divided
1 c heavy cream
8oz. fontina cheese, shredded (I used old cheddar cheese, shredded)
1 tsp dry mustard
Pinch of grated nutmeg
Salt, freshly ground black pepper to taste
1/3 c panko bread crumbs
1/4 c freshly grated parmesan cheese
Directions:
1. Preheat the oven to 400 F. In a large pot of boiling salted water, cook the pasta according to the package directions just until 1-2 minutes shy of al dente.
2. Meanwhile, dice 4 Tbsp of the butter and place in a large mixing bowl. Warm the cream in a small saucepan or the microwave. Cover to keep warm.
3. Once the pasta is cooked, add tot he bowl with the butter and toss to coat well. Stir in the warm cream and the fontina cheese until the cheese starts to melt. Mix in salt to taste, and add the nutmeg.
4. Pour the mixture into a buttered 2-quart casserole dish. In a small bowl, melt the remaining 1 Tbsp of butter. Mix in the panko breadcrumbs and shredded parmesan. Toss with a fork to coat evenly with the butter. Sprinkle the bread crumb mixture evenly over the pasta in the baking dish.
5. Bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes. Serve immediately.
