I love macaroni & cheese. Like, I love, love, love it. In any form – fancy restaurant multi cheese, baked, infused with truffle oil, weird cheeses, whatever or simple Kraft blue box mac and cheese. Love it.
I have boxes of mac & cheese in my cupboard (Velveeta, Kraft and Safeway’s Organic brand) and a few frozen entrees from Stouffer’s, Lean Cuisine and Trader Joe’s in the freezer. I don’t eat it very often though…I guess maybe just saving up for the Apocalypse when I no longer care about a bikini-ready tummy ;-)
Then one of the foodie people that I follow on twitter mentioned a delicious cookbook about mac & cheese. WHAT? So I searched for it on Amazon. Found it. Ordered it. Bad news for the low-carb diet plan :) (the book is “Macaroni & Cheese 52 Recipes, from Simple to Sublime” by Joan Schwartz.
So tonight is my first try and a recipe from the cookbook. I am trying the “Comfort Diner Mac and Cheese” Page 30. I *think* it’s the same one on the cover of the book. But I couldn’t find any reference to the cover photo.
This one seemed like a simple enough recipe so I thought a good start :)
mac-and-cheese-ingredients
Had to grate the american and fontina cheese. So have you ever tried to grate american cheese? Umm…not so easy. The reason it is so awesome for grilled cheese, etc is because it’s nice and soft. And this great fact makes grating it a PAIN! But that’s ok :) Grated half of it and then chopped the rest into teeny, tiny bits. The Fontina grating was a breeze after that since it even had a skin to hold as I did it. Thankfully you could use shredded Cheddar which means pre-packaged!
Cheese!
Once you mix all the ingredients, blend, whisk, etc. you bake. And I am making a boneless ribeye with it (using a rub I got at the Charles Krug winery!) so I am not consuming ALL carbs :)
And VOILA! Out of the oven baked goodness:
mac&cheese!!
I just took a bite…it is frackin’ delicious…I am keeping this recipe for sure!! But trying the other 51 in the recipe book :)
