It ain’t just for kids…

There were times in my live where I basically lived out of the Kraft “blue box” (Kraft Dinner as our Canadian friends call it). And I’m not ashamed to say that I still have to satisfy that nostalgic craving from time to time.

But when it comes right down to it, with a little time and effort, you can completely change your mac n cheese game.

Here’s what you need:

8 oz cheddar, shredded

8 oz smoked gouda, shredded

8 oz of colby jack, shredded

8 oz of mozzarella (or fontina), shredded

1 qt heavy cream

1 to 2 cups of half and half

8 oz sour cream

2 – 3 Tbs of Dijon mustard

1 stick butter

¼ cup of flour

2 lbs pasta (shells, elbows are cavatappi)

Salt and Pepper

Garlic Powder

Nutmeg

Onion Powder

Cajun Seasoning

For topping:

2 cups seasoned breadcrumbs

½ cup parmesan cheese

¼ cup chopped parsley

Here’s what you do:

Boil noodles in chicken stock and set aside.

Over medium head in a non-stick deep skillet or boiler, melt 1 stick of butter. Add in flour and mix/cook to incorporate (about 1 – 2 minutes) until a blonde roux forms.

Add heavy cream and incorporate. Do not let mixture come to boil. Add in Sour Cream. Add half and half if the mixture becomes too thick. Add in Salt and Pepper, Nutmeg, Onion Powder, Garlic Powder and Cajun Seasoning. Slowly add in cheese to melt.

Combine with pasta. Pour into a greased 9 x 13 casserole dish, bake at 375 until bubbly (about 30 minutes). Add toping and place back into oven for additional 10 minutes or so until browned.

Let’s talk Cheese:

If you want to use the Velveeta, go for it. If you want to use gruyere and bleu cheese, go for that too. You do you. That is what I love about this recipe. Munster, fontina, any form of gouda, comte, you name it, all made great adds here. I do typically try to keep my cheese count to around 3 or 4 (excluding the parm) because you don’t want this to be bi-polar, you want the nuances of all the cheeses to mix and mingle.

Let’s talk roux:

A butter-based roux is a good middle of the road situation. I have also done this with a bacon grease roux. You fry up about half a pound of bacon cut into lardons until chrispy and set them aside. Remove all but about 2 tablespoons of the bacon grease and then add about half a stick of butter to that. Once melted, add your flour and proceed until the roux stage. Save that bacon for the topping.

Let’s talk topping:

While not technically “required,” I am “team topping” when it comes to most casseroles, and mac n cheese is no exception. A parm and breadcrumb topping is dang delicious. Personally, I wouldn’t add melted butter to the breadcrumbs because you may risk this becoming an oil slick. Parsley, green onions, and those bacon bits if you made a bacon grease roux, or even if you didn’t, are all great additions here.

Give it a shot! Leave me a comment about your favorite cheeses, toppings, techniques, or just to say hi!

Cheers!

MAC N CHEESE