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| Posted: Wed Nov 23rd, 2011 05:09 pm |
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1st Post |
Vargr
Vargr
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I made this for Booj while visiting one year. I basically "winged it" from the "Rich and Decadent Escalloped Potatoes" recipe elsewhere on the board. It begins with a rue and works that to a white sauce, adds spices, then cheeses. Fold it all together with the noodles and top it with butter-toasted Panko bread crumbs and grated Parmesan cheese.
Unfortunately, I forgot to write down what I'd done that year, so this is a rough approximation of the dish and techniques as I remember them. Feel free to adjust the spices to your desire, and pick the favorite cheese flavors you like.
Try to hang onto that processed cheese food though - it keeps everything creamy and bound together when the other cheeses tend to go to 'pizza stringy mode'.
If you have your favorite variation, please post the changes in replies to this recipe.
ENJOY!
Vargr's Baked Mac & Cheese with crispy Panko topping
Sauce;
3 T Butter
3 T Flour
1/2 Qt Milk
1 C Half & Half
1 tsp Garlic Powder
1 tsp Onion Powder
1/4 tsp Nutmeg
1/4 tsp Dalmatian Sage
1/4 tsp Rosemary
1/2 tsp Mustard Powder
1-2 tsp black pepper (to taste)
1-2 tsp Salt (to taste)
Onions;
1 T Butter
1 sm onion, diced
Cheese:
1/2 lb cream cheese
1/2 lb processed cheese loaf (velveta, etc)
1/4 lb shredded smoked Chedder cheese
1/4 lb shredded Swiss-type (asiago, etc)
Note – the “flavor†cheeses (chedder/swiss) are variable based on your tastes and preferences. Options include sharp cheddar, aged cheeses, havarti, etc. The processed cheese and creamed cheese keeps everything velvety and creamy.
Pasta:
1/2 lb (dry) Rotini or Elbow Macaroni (or pasta of your choise)
Topping:
3 Tbs butter
1 C Panko bread crumbs
1/2 C Parmesan cheese, grated
In a large pot of boiling, lightly salted water, boil the pasta until al dente. While boiling...
In a large skillet or sauce pan, melt the butter over medium heat. When it stops foaming and begins to turn slightly brown, whisk in the flour and continue to cook for a minute or two, whisking frequently, until the floury taste cooks out some.
Add the spices to the cooked flour mixture and whisk them in. Cook for a minute or so, then...
Add the half & half and most of the milk. Whisk together until the mixture begins to simmer. The sauce will begin thickening when the temperature reaches a simmer/light boiling point. The sauce should be somewhat thinner than heavy cream; it still has to pour and work its way between the noodles, and it will thicken even more with the addition of the cheeses. If it’s too thick, gradually whisk in more milk and allow it to come back to a simmer before adding additional milk, until it reaches the consistency you want. Taste and adjust salt and pepper as needed.
In another skillet over med-high heat, melt the 1 T of butter and when it begins foaming, add the diced onions. Sauté the onions until they are translucent and beginning to brown slightly (about 15 min)
Mix the saute'd onions into the flour and spice rue. Add the cream cheese and mix until melted and combined. Add the Processed Cheese (Velveta) and allow to melt in.
Add in the remaining cheeses and stir together.
Add butter for the topping to the now-empty onion skillet and melt. When it stops foaming, add the panko bread crumbs and combine.
Grease a large casserole dish. Pour the drained pasta into the casserole and fold in the cheese sauce. Sprinkle the toasted panko crumbs over the top, and grate on the Parmesan cheese.
Bake in a 350 degree oven for 30 minutes (or smoke in a 200 degree smoker for about 45 min to an hour).
____________________
We grow not old, so long as we continue to chase our dreams.
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| Posted: Sun Apr 29th, 2012 06:25 pm |
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2nd Post |
Vargr
Vargr
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For our "Spring Christening BBQ" party following the City Of Heroes Player Summit, wuffy made another batch of this Mac and Cheese, but like always, "had to" include some variations. This batch came out exceptionally well! So Vargr is trying to capture what we did differently in order to be able to reproduce it again one day.
The key seems to be in the selection of cheeses, as well as some minor substitutions in the milk/half-and-half. And with the inclusion of a small quantity of Black Forest ham.
Here is what I can remember of the changes:
Skip the Half-and-half, and just use 2% or fat-free milk Total of 1/2 Qt, plus 2 cups). (don't worry about fat free not being rich enough, the amount of cheese and butter in the recipe means you'll never miss the milk fat).
Used a full 16 oz (1lb) of elbow macaroni, to make 2 each 2qt cassarrole pans of mac and cheese.
1/2 "slab" of Black Forest ham, about 1/4 in thick, by 5X5 inches, diced into 1/4 in cubes.
Cheeses used:
3/4 C Grated Asiago
Smoked Gouda
Sharp Cheedar
Jarlsberg
Queso Fresca
Velveta Cheese Product
Philly Cream cheese
Except for the Queso and Velveta, which were cubed, everything else was grated from approx 8oz blocks. All cheeses with the excpetion of the Asiago, were approx 8oz each.
With the panko topping, I added approx 2/3C grated parmesano reggiano cheese.
The mixture of cheeses was especially flavorful this time, creamy, and not too "stringy" when eaten. And between the smoked Gouda and the Black Forest ham, there was a destinctive but not over-powering smokey aroma and flavor.
Also, though there wasn't a lot of the ham, the entire dish picked up a subtle but noticable ham flavor which really took this up to another level.
All in all, this was absolutely a "would pay good money in a restaraut for this" version. This is one of the reasons wuff wanted to get this "update" posted even though Vargr couldn't remember the name of one of the cheeses. Wuffy certainly wants to taste this again!Last edited on Fri May 4th, 2012 02:03 am by Vargr
____________________
We grow not old, so long as we continue to chase our dreams.
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