Hellooooo, fraaaaands! I have a big announcement — decision, if you will — and I can’t wait to share the gooey deets. I mean, this is big. I’ve struggled, grappled, waffled, and FINALLY came to a determination: this *ridiculous* macaroni and cheese would hands down be my choice for a final meal on planet earth. Ooey, gooey, creamy, dreamy macaroni [it even rhymes! Ba-dum tshh!] and cheese perfection. And the best part? I don’t even have to WAIT for my last breath in life…. I can eat it forever, because #yolo [and trust me, I couldn’t wait if I tried]. I know, big news, guys, big news.
It’s funny how as a kid my favorite food was macaroni and cheese [and hot dogs… together, naturally.] and things haven’t really changed much [except minor things — things like a job, not so much recess any more… *nostalgia sets in*]. But serious biz, this is my total weakness. My achilles heel. There’s something about this decadent cheese sauce, baked to bubbly perfection with a cruncy, salty, cheesy golden-brown topping… total texture goals. That’s a thing, right?
I mean, I gotta be honest. There are some close runner-ups: hot Italian sausage and caramelized onion pizza, melt-in-your mouth red wine pot roast… but none quite like this mac and cheese. Aside from being incredible, it would also be a killer side dish for Turkey day. You know, *that* day when carbs don’t count! Except I’ve REALLY just felt like I’ve had to practice leading up to this Thanksgiving [you wouldn’t want to look like a rookie or anything… family can be so judgy!] so I’ve basically just been carbloading on the reg.
The sous chef and I are going to a beach in Mexico this February for a winter getaway, and things are not looking good for the sous chef’s view all vacay. I keep tell him I’m working on my shape… it just so happens to be round! *pours a glass of wine*
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
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- 1 lb. pasta shells
- 1 tablespoon olive oil
- 4 tablespoons butter
- 1 large shallot minced
- 4 cloves garlic minced
- 1 tablespoon fresh thyme
- 1/3 cup flour
- 4 1/2 cups 2% milk
- 1 teaspoon garlic salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoon ground nutmeg
- 1 cup sharp cheddar cheese grated
- 1.5 cups Mozzarella cheese grated
- 2 cups Gruyere cheese grated
- 1 cup Parmesan cheese
- 2 cups panko breadcrumbs
Ingredients
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- Preheat the oven to 350 degrees.
- Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions. Drain. Drizzle a tablespoon of olive oil over top of the pasta to prevent the pasta shells from sticking together.
- In the same large pot, add the butter over medium heat. Once melted, add the shallot, garlic, and thyme, stirring until cooked and turn golden-brown, about 3-4 minutes.
- Add the flour, and mix well to incorporate, about 1-2 minutes. Gradually whisk in the milk, whisking until combined. Add the garlic salt, pepper, and nutmeg.
- Bring the mixture to a boil, whisking frequently until the sauce has thickened, about 2-3 minutes.
- Turn heat down low, and whisk in the sharp cheddar cheese, mozzarella cheese, and gruyere cheese until smooth. Return the pasta to the pot, coating in the cheese sauce.
- Pour the macaroni and cheese into a 9x13 baking dish. Sprinkle the Parmesan cheese on top, followed by the panko breadcrumbs.
- Bake at 350 degrees for 25 minutes or until the breadcrumbs are golden-brown and the macaroni and cheese is bubbling.
- Dig in!
Our wine pairing choice: the 2013 Fog Head Reserve Chardonnay. This rich, buttery chardonnay has notes of toasted almond and vanilla, and a smooth, lingering finish. Macaroni & cheese = complete. Cheers!
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