“He is the cheese to my macaroni”<<<Juno
I have a macaroni and cheese recipe that was passed from my mother to my sister and I that is super fabulous. We’ve both added our own little spin to it, changed it up a little, but for the most part it’s exactly the same as what we grew up with. Well, this isn’t it..
I’ll post it sometime when I actually take the time to measure everything out…right now, I just make it from my brain, nothing’s written down.
But this recipe, I love also. I got it from Morton’s Steakhouse blog, and I’m so freakin’ glad I found it. They’ve recently 86′d it from their menu, but there was such an uproar that they published the recipe…and I’m super glad they did!
12 ounces dried cavatappi or other small, hollow, ridged pasta
1 1/2 teaspoons unsalted butter, melted
1/4 cup finely chopped yellow onion
1 1/4 cups heavy cream
6 ounces sharp cheddar cheese, shredded (about 2 cups)
5 ounces sharp cheddar cheese, coarsely shredded (about 1 2/3 cups)
4 ounces cream cheese, cut into small cubes
3 ounces Parmesan cheese, freshly grated (about 2/3 cup)
1 ounce Swiss cheese, grated (about 6 tablespoons)
1/2 tablespoon chile paste, such as sambal oelek
1/2 cup panko bread crumbs
1.Preheat the oven to 400 degrees.
2.Cook the pasta according to the package directions until al dente. Drain but leave a little water on the pasta to keep it moist. Reserve another 1/2 cup of pasta water to thin the sauce. Return the pasta to the cooking pot and cover to keep warm.
3.In a medium saucepan, melt the butter over medium heat and saute the onion for about 1 minute or until tender. Add the cream and bring to a simmer. Stir in the 2 cups of shredded cheddar, the cream cheese, Parmesan, and Swiss cheese and cook, stirring, until the cheeses melt and are fully incorporated into the cream. Let the sauce reach a simmer and stir in the chile paste. You will have 2 1/2 to 3 cups of sauce.
4.Remove from the heat and, using an immersion blender or handheld electric mixer, beat for about 45 seconds until the cheeses and onion are completely blended. The sauce will be thick; thin it with up to 1/2 cup of the reserved pasta water and mix well. Season to taste with salt.
5.Ladle the sauce over the pasta and mix well with rubber spatula. Transfer to a deep 2-quart baking dish and spread the pasta and cheese evenly. Sprinkle the 1 2/3 cups of coarsely shredded cheddar cheese over the casserole and sprinkle with the bread crumbs. Bake for 20 to 25 minutes or until hot and bubbling around the edges. Serve immediately.