Tuesday, February 2, 2010

Adult mac n' cheese

I make this with whatever leftover cheese I have--I've used all sorts of different leftover bits of stinky cheese, gorgonzola, mozzarella, parmesan, gruyere, fontina, asiago, goat, etc., etc. You can combine them all, or if you have kids, you can use plain old cheddar. If you have some soft cheese rinds, like the kind that come on brie (or stinky cheese), you can add those to the sauce as well. They'll melt down and add some more cheese flavor.

You can also use different shapes of pasta, not just macaroni--cavatelli, shells, whatever.

1 lb. pasta, cooked until al dente
6 tablespoons butter
6 tablespoons flour
2 cups milk
1 teaspoon salt
pinch of pepper and nutmeg
1/2 cup heavy cream
1 1/2 to 2 cups cheese, any kind, grated or cut into small pieces
1 thawed box of frozen spinach, with the extra water squeezed out; or a couple of bunches of fresh spinach; or really any kind of greenery (kale, chard, broccoli rabe, etc.)

Preheat oven to 400. Melt the butter in a saucepan, add the flour, and mix well. Add the milk and the seasonings and whisk constantly until the mixture thickens and boils (a few minutes). Allow to boil very briefly. Add the cheese and cream and stir until the cheese is melted. Add the cheese mixture to the cooked pasta and the spinach and mix well. Pour into a large casserole dish. Top with grated parmesan or bread crumbs. Bake 35-40 minutes uncovered. Serve drizzled with truffle oil.

No comments:

Post a Comment