Super Rich N Creamy Mac N Cheesy
Why I Love This Recipe
This is, so far, the BEST mac n cheez I've concocted. It's similar to all the classics, like Emeril or Alton Brown make, except I added boursin cheese w/herbs in the Mornay. WOW. Sooo creamy!
You are very likely to have a cup or so of sauce leftover- save it.
The leftover Mornay is a fabulous topping for scrambled eggs in the morning, or as a base for a very rich and unusual broccoli or cauliflower or aparagus soup.
OR- it is THE perfect sauce for STEAK NEPTUNE!
Steak Neptune is a serving of a fine cut of prime steak, your favorite, cooked the way you like it cooked (I recommend med-rare).
Plate it up and top it with a heaping spoon of fresh, warm lump Alaskan crabmeat and 3-5 spears of freshly sautéd asparagus.
Pour a 1/4c or so of mornay sauce over the whole nine yards and serve immediately. THIS is an impressive entreé.
Ingredients You'll Need
1/2 lb Shells
3 tblsp Butter
1/4 c Flour
1 tblsp Yellow Mustard
1 1/2 c Milk
1 c Buttermilk
1 lg Egg, beaten
8oz shredded Vermont Sharp Cheddar
4oz crumbled Silver Goat Boursin w/Herbs
1/2 tsp Paprika
1/2 tsp Cayenne Pepper
1/2 tsp Nutmeg
1/2 tsp Black Pepper
1 tsp Kosher Salt
1/2 Spanish Onion, finely chopped
Topped w/homemade crushed croutons
Directions
Preheat oven to 325deg F.
Cook pasta in boiling, salted water til al dente.
While pasta boils, melt butter in tall saucepan over med flame.
Whisk in flour and mustard; whisk and cook 3-5min.
Slowly add milk, whisking all the while, then buttermilk.
Cook and stir 3-5min til heated thru but not HOT or boiling.
Add egg while continually whisking to incorporate.
Slowly add cheddar, sprinkling slowly, a little at a time, while whisking.
Add boursin while continuing to whisk.
Add spices and whisk to blend.
Cook, whisking frequently to prevent scorching, 15-20min til cheeses are completely blended and sauce is thick and creamy. (I know this seems like a long time, but this ain't Kraft Dinner!)
During this time, pasta will be done; drain and pour into a 2qt casserole.
Add onions to pasta and stir to blend.
When sauce is thickened, SLOWLY pour over pasta, stirring to ensure the cheese gets into all the little nooks and crannies of the shells. You are very likely to have a cup or so of sauce leftover- save it and I'll tell you what you can do with it later.
Cover pasta with enough sauce so that the bread crumbs have a home. Top with crushed bread crumbs and bake 45min, til golden and bubbly.
The leftover Mornay is a fabulous topping for scrambled eggs in the morning, or as a base for a very rich and unusual broccoli or cauliflower or aparagus soup.
OR- it is THE perfect sauce for STEAK NEPTUNE!
Steak Neptune is a serving of a fine cut of prime steak, your favorite, cooked the way you like it cooked (I recommend med-rare).
Plate it up and top it with a heaping spoon of fresh, warm lump Alaskan crabmeat and 3-5 spears of freshly sautéd asparagus.
Pour a 1/4c or so of mornay sauce over the whole nine yards and serve immediately. THIS is an impressive entreé.