Wednesday, December 5, 2012

Three Cheese Mac and Cheese

This past weekend, I had a second Thanksgiving dinner. Since my boyfriend and I spent the actual Thanksgiving Day with our respective families, we decided to have our own. Due to poor planning on our part, it ended up being a very late dinner. We started thawing the frozen turkey breast at 6 and it was maybe ready by 8 and we microwaved it a little bit to get it finally in the oven by 9 or 9:30. So by the time the turkey was cooked, rested, and ready to be sliced, it was 11:30 p.m. It was still a delicious late meal.

Thanksgiving Dinner

My boyfriend had seen this recipe for a stuffed turkey breast and it looked so good that we had to make it our main dish. It turned out great and juicy, though a little too herb-y for my tastes. Since the exact measurements for the turkey rub is not provided in the recipe, we just measured out our own and it still turned out well. The other dishes we made were sweet potato fries, Kroger's honey rolls (leftover from my Thanksgiving), Parmesan mashed potatoes (leftovers that my friend brought when she visited me because her mom's mashed potatoes are amazing), and bacon mac and cheese.

Thanksgiving Dinner

The mac and cheese, I loved. I loved everything about this second Thanksgiving dinner, but the mac and cheese is a great recipe that I'll keep in my rotation. Buying three different cheeses may get expensive, but it doesn't use too much so you'll still be able to use them for a lot of other recipes, especially the Velveeta. What I loved about this was the subtle and mild cheese flavor, unlike the strong taste in a traditional recipe using just cheddar. Of course we had to add bacon as we do with almost everything we make, so I baked 4 slices at 375F until crispy, crumbled them up, and mixed them in at the end. Try it! You won't be disappointed.

Three Cheese Mac and Cheese
From Carrie's Experimental Kitchen

1 lb pasta
2 tbsp butter
2 tbsp flour
1 1/2 cups milk
1/2 cup 2% Velveeta cheese, cubed
1/4 cup Asiago cheese, shredded
1/4 cup Pecorino Romano cheese, shredded
1 cup Italian seasoned breadcrumbs
1 tbsp melted butter

Preheat oven to 350F. Cook pasta according to package instructions, removing the pasta while it’s still al dente.

While the pasta is cooking, melt 2 tbsp butter in a large saucepan, then stir in the flour forming a roux. Whisk in the milk, then add in the cheese. Stir until all of the cheese has melted and the sauce has thickened slightly.

Add the cooked pasta to the cheese sauce and mix well, then place the pasta in a oven-safe baking dish. Mix together the breadcrumbs and 1 tbsp. melted butter, then sprinkle on top of the macaroni.

Bake for 25 to 30 minutes or until the breadcrumbs are lightly browned and the cheese is bubbling.

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