'Tis a rare occasion that I cook. Even rarer someone asks me for the recipe. 3 people asked for our mac & cheese recipe from the 2nd birthday party so here it goes. (School theme - cafeteria food - get it??)
Here are the ingredients you need for one batch. I would say it serves 8-10 normal people or 4 Parkers.
- 12 oz Barilla Elbow Macaroni (Cooks Illustrated deemed it the best, and we always trust them!)
- 2 cups heavy cream
- 2 1/2 cups whole milk
- 2 tablespoons all purpose flour
- 1/2 teaspoon salt (I guarantee I used more) plus more for pasta water
- 1/4 teaspoon pepper (people really measure that?)
- 2 cups grated Fontina
- 3/4 cup finely grated parmesan
- 3/4 cup grated mozarella
- 2 tablespoons finely chopped fresh Italian parsley leaves
Preheat the oven to 400 degrees. (The original recipe calls for 450 but we were cooking a lot of stuff at once and 400 seemed a nice average. Whatever.)
Butter a glass baking dish, approx 13x9 and set aside.
Cook the noodles in a whole bunch of salty water. (Salt the pasta water ten times more than you think you should. ) Once cooked, drain but don't rinse the pasta.
Grate your cheese. You can toss it all in one bowl until you have a nice mixture.
Whisk the cream, milk, flour, salt and pepper in a large bowl to blend. Stir in half the cheese and parsley. Add the noodles and toss to coat. Transfer to prepared baking dish. Sprinkle the remaining cheese over the top. Barry threw in some assorted italian seasonings.
Bake approx 20 minutes until the sauce bubbles and the cheese melts. Or until people start yelling at you to get out of the shower already, they think your mac & cheese is done. It should begin to brown on top. Let it stand for at least 10 minutes before serving. Otherwise it will be runny and you will burn your mouth.
Let's talk measuring. I didn't much. I used too much mac (the whole box) and too much cheese and it turned out just fine, probably better than the original recipe. In fact I could have used
more cheese.
Secrets: -
Parsley - pick off all the stems! Just use the leaves, and use fresh parsley, not the shaker kind.
Parmesan - YOU MAY NOT USE THE STUFF IN A CAN!!! If you do, we can no longer be friends.
Fontina - some people might like cheddar instead, or half cheddar, half fontina.
Whole Milk/Cream - if you are scared of this you should eat something else. Don't substitute lower fat or it won't be yummy. Go eat some carrots.
Cheese - Do not buy the bags of pre-shredded cheese. Buy it whole and shred it RIGHT BEFORE YOU USE IT.
This recipe will cost you a million dollars. I suggest you use it when you have a lot of people over. Double or triple it. Buy all your cheese and cream at Costco and have a cardiologist on retainer.