I went
to a coworker’s house a little while ago and she had this awesome macaroni and
cheese dish for us to try. I was just
going to have a little, as I was eating dinner with my husband later, but
somehow couldn’t help asking for a little more, and then a little more. My husband had to eat dinner by himself that
night… Anyways, I couldn’t wait to make
it myself.
A few
notes about this recipe. The original recipe called for chanterelle mushrooms, which were really good when I first
tried this; however, my husband is more of a meat-lover rather than squeaky-vegetable-lover
so I used sausage instead. You could use
any sausage but I used and love Hillshire Farm’s Chicken Apple Sausage with
Gouda Cheese. Mmmmmm.
Also,
it called for milk white cheddar cheese and the first time I made this I used a
mild yellow cheddar and it did not have enough flavor for me. So this time I used a sharp white cheddar and
it was awesome!!
Oh, and
I think my favorite flavors in this are the leek and ground pepper. Who knew?
Leek Macaroni & Cheese
Adapted from A Chow Life
1 lb. macaroni pasta (large elbows)
4 cups whole milk 6 tblsp. flour
4 tblsp. (1/2 stick) unsalted butter
1 tsp. sweet or smoked paprika
1 chicken (or other) sausage, sliced (see note below)
2 cups thinly sliced leeks (green part only)
kosher salt & fresh ground pepper to taste
8 oz. sharp (or other) white cheddar cheese
kosher salt & fresh ground pepper to taste
8 oz. sharp (or other) white cheddar cheese
Bring a large pot of well
salted water to a boil. Add the pasta and cook at a rolling boil until just tender.
Drain. Rinse. Set aside.
Preheat
the oven to 350 degrees.
Bring
the milk to just a boil in a heavy saucepan. Set aside.
Melt
the butter in another pan. Add the flour and whisk over low heat for about 5
minutes. Do not brown. Remove from the heat.
Add
the butter mixture to the milk and whisk well to get rid of lumps. Add 1/2 tsp
of paprika. Season with salt and pepper. Return to heat. Cook the mixture over
medium heat, whisking constantly until it’s smooth and it thickens. About 5
minutes.
Add
mixture, sausage, and leeks to the pasta and stir until well coated and mixed.
Spread the grated cheese over the top of the pasta. Sprinkle the top with the
remaining paprika.
Cover
the dish in foil and bake for 25 minutes. Then, remove the foil, place dish under
the broiler (about 4 inches away from heat) and cook for another 3-4 minutes
until slightly golden.
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