Sunday, September 25, 2005
Grown Up Mac n' Cheese
Here's a recipe from Bon Appetit (Nov. 2004) that I've made twice now and really like. If you like macaroni and cheese, but want to try it at a different level (it's much more high brow than throwing milk, butter, and a package of orange-colored "cheese" in a pan), then you should try this. You won't be sorry.Mac and Cheese with Bacon, Shiitake Mushrooms, and Corn
12 oz. elbow macaroni
6 thick-cut bacon slices, cut crosswise into 1/2 inch pieces
1/2 cup thinly sliced stemmed shiitake mushrooms
2 large shallots, chopped
2 garlic cloves, chopped
1 1/4 cups whipping cream
1 cup frozen white corn kernels, thawed
1 cup grated Parmesan cheese, divided
2 TBS chopped fresh parsley
1 1/2 cups coarsely grated sharp cheddar cheese
Cook macaroni in boiling water until tender but still firm to bite. Drain.
Preheat broiler. Butter 13x9x2 inch baking dish. Cook bacon in large skillet over med-high heat untl crisp. Transfer to paper towels using a slotted spoon. Add mushrooms to skillet and saute until golden, about 6 minutes. Add shallots and garlic; saute until shallots are golden, about 4 minutes. Ad macaroni, cream, and corn. Toss until sauce coats macaroni, about 3 minutes. Stir in 1/2 cup Parmesan, parsley, and bacon. Transfer to baking dish. Sprinkle with cheddar cheese and remaining Parmesan. Broil until brown, about 3 minutes.
I serve this with a green salad. Yum! |
