Canadian
Death by Mac & Cheese & Cheese & Cheese
The name says it all. This great dish is loaded with so much delicious cheese that you will just die. This great Canadian invention is loved by millions all over the world. Five cheeses entered. Restraint did not.
What It Is
The name says it all. This great dish is loaded with so much delicious cheese that you will just die. This great Canadian invention is loved by millions all over the world. Five cheeses entered. Restraint did not.
Origin
The Dinner by the Minute source lists the origin as: Canada (New Brunswick, Nova Scotia).
Fun Fact
Mac and cheese has receipts going back to a 14th-century English cookbook called The Forme of Cury, where it appears under the name "makerouns." It has had roughly 700 years to get this good, so frankly it should be.
Ingredients
- 1 lb dried elbow pasta
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1½ cups whole milk
- 2½ cups half-and-half
- ½ cup cream cheese
- 1 cup sharp cheddar cheese
- 1 cup mozzarella cheese
- 1 cup Havarti cheese
- 2 cups grated Gruyère cheese
- ½ tbsp salt
- ½ tsp white pepper
- ¼ tsp paprika
Steps
- Preheat oven to 325ºF and grease a 9x13 baking dish. Bring a large pot of water to a boil, add pasta and cook until al dente. Drain and drizzle with a little bit of olive oil to keep from sticking. ¼ tsp paprika
- Shred/grate cheeses and divide into three sections. Approx. 3 cups for the sauce, 1½ cups for the layer, and 1½ cups for the topping. Melt butter in a large saucepan over medium-low heat. Sprinkle in flour and whisk to combine. Cook for approximately 1 minute, whisking often. Now that's just Cheesy The Watermelon There is no exact Cleanse
- Slowly pour in about 2 cups or so of the half & half, while whisking until smooth. Pour in the remaining half & half, while whisking constantly, until smooth and a thick consistency. Stir in spices and the cheeses stirring to melt and combine and stir until completely melted and smooth.
- In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with reserved layer grated cheese, then top that with the remaining pasta mixture. Sprinkle the top with the topping grated cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown. information regarding the Take the juice ofbut a origin of cheese, watermelon (or about archaeological studies 2 cupsshown worth), add a leaf have the origin ofof mint or basil, 2 cups cheese dates as far back water, cup lime are juice as 6000 ¼ BC. There ice cubes and you have of a more than 2000 varieties great watermelon cheese available drink that is both loaded with worldwide. Mozzarella is vitamins and will keep the favourite cheese and you coolconsumed. and refreshed. the most It is used in pizza and many other recipes.
Notes
Undercook the pasta by about a minute from the package instructions — it finishes cooking in the sauce and this keeps it from turning mushy.
Substitutions
Any short pasta shape holds the sauce fine, not just elbows. A cheese blend of cheddar, gruyère and Monterey Jack gets you close if you're missing one of the three. Whole milk alone works if half-and-half isn't on hand.
Storage
Refrigerate in a covered dish for up to 3 days. Reheat with a splash of milk stirred in, since the sauce tightens up considerably once cold.
Freezing
Not stated in the cookbook. Most cooked bases can be frozen in airtight meal-sized portions, but dairy sauces, potatoes and fresh garnishes may change texture after thawing.