So Cheesy

A couple of months ago, Monkey sent me a mac n cheese recipe that promised to overthrow my reigning go-to mac n cheese. The recipe was called "Perfect Mac n Cheese" and was described in NYTimes as having crack-like addictive properties. Loyally, I bookmarked the recipe with the intent of throwing a dinner party, but with the move and the stress of buying our house, the whole thing got put on the back burner. Recently, Monkey notified me that she had made the mac n cheese and it was indeed every bit as delicious and addictive as advertised. I find my sister to have pretty discerning taste (or at least similar to my own) so I knew I had to try it as soon as possible.

On Saturday, we invited Mom, Kris, Si, Kev, and baby Sophie over for the scrumptious event. To accompany the main attraction, I made a salad with mixed baby greens, red onion, cranberries, walnut and a simple balsamic vinaigrette. I also sauteed some green beans with garlic. For drinks, we had Guinness and some Irish beer we found at Whole foods (in early celebration of St Patty's). For dessert, I made a tasty apple crisp modified from an online recipe, topped with store bought vanilla ice cream.

As for the main course, it was simply wonderful. The consistency was smooth and creamy, the sharp cheddar and pecorino lent plenty of flavor, and the nutmeg was a nice addition. A good bit of butter and cheese went into that dish but nothing out of the ordinary for the number of servings I think. All in all, it was a definite crowd pleaser and we all went back for seconds, confirming that the dish was quite addictive.

Since consuming this most satisfying meal, I've been resolved to exercise and lose the couple pounds I've gained since the honeymoon. Sadly, resolve is not reality. While I did go to yoga on Sat, I missed yoga on Sunday and did not run today. Tomorrow will be a new day...


Perfect Mac n Cheese

6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano (I used pecorino)
1 pound elbow macaroni

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.