Thursiday Night’s Dinner: 3 Cheese Macaroni & Cheese

Filed in Gather Food Essential by on September 19, 2009 0 Comments

Boy was this good. I loved it, as did Steve and Trevor wasn’t too thrilled. He is so used to Kraft M&C that anything that isn’t the blue box doesn’t taste the same and he has been the same since his 2nd birthday (when I decided that he shouldn’t be eating the blue box so I made homemade mac n cheese and he put his nose up and refused – I had to eat the whole thing myself – within a few days).

This is from Food Network Magazine, October 09 issue. I changed the cheeses a bit but otherwise this is pretty much the same as what was published in the magazine.

Three Cheese Mac n Cheese

1/4 cup Egg Beaters*
1-12 oz can evaporated milk
pinch nutmeg
kosher salt and black pepper
1.5 cups muenster cheese, shredded
1/2 cup havarti cheese, shredded**
1/4 cup parmesan cheese, grated
4 cups medium shells

Whisk the egg, evaporated milk, nutmeg, salt and pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.

Bring a large pot of salted water to a boil. Add the shells and cook for 8 minutes (to 10). Cook until al dente. Drain, reserving 1/4 cup of pasta water.

Combine the egg mixture and the grated cheeses in the empty pot and cook over MED-LOW heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat. Stir in some reserved water if it is too thick.

Toss the pasta in the sauce. Season with salt and pepper. Tranfer to a shallow dish and place under the broiler if you like the top browned.***

Risa’s notes:

* Original recipe called for 1 egg.
** I used Havarti but the original recipe called for cheddar cheese.
*** Original recipe called for browning the top in the broiler but I omitted this as we don’t like a crisp top to our mac n cheese.

Also, originally there was also some cauliflower cooked in the water before you added the pasta. I omitted this too. If you want to do it, add 1/2 head cauliflower in florets to the water and cook for 7 minutes and then transfer to a bowl with a slotted spoon and then add the pasta to the same water. After you put the cauliflower back in with the sauce, puree it with an immersion blender and then add the pasta back and mix up.

serves 6
adapted from Food Network Magazine, Oct 09
Posted by RisaG 9/19/09

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