This is The Best Mac N Cheese! We celebrated P’s 3rd birthday on April 24 and I decided to live a little and make little kid food since this mommy is so mean and doesn’t buy it. Ok, I couldn’t just make little kid food so this is the grown up version of Mac N Cheese and we all loved it!!! I was a little doubtful at first, but it was great! Really, truly, great! I hope you all will give it a shot. We can’t wait to play around with flavors and to healthify this!! Oh, and you will be surprised at how much better it is when you add the Worcestershire. Who knew?!
How Long Will Mac and Cheese Keep?
Mac and Cheese will keep for 3-5 days in the refrigerator.
Mac and cheese should be covered or placed in an air tight container before being stored.
Will Mac And Cheese Raise Blood Sugar?
Cheese, by itself, will not raise blood sugar.
But, pasta can cause problems for diabetics.
So, mac and cheese can raise blood sugar and is not the best choice for someone who is trying to control blood sugar levels.
Can Mac and Cheese Be Frozen?
Mac and cheese can be frozen.
Mac and cheese should be cooled, and then covered with foil and frozen for up to 2 months.
The Best Mac N Cheese
The Best Mac N Cheese
Recipe by Alex Guarnaschelli (who by the way I think is awesome even though some beg to differ)
- 10 cups water
- Kosher salt
- 3 cups macaroni elbow, preferably De Cecco brand, if available (we used whole wheat rigatoni)
- 1 quart cream heavy
- 2 cloves garlic peeled and lightly crushed with the back of a knife
- 2 tablespoons Dijon mustard
- 3 to 3 1/2 cups Gruyere grated
- white pepper Freshly ground
- 1/2 cup Parmesan finely grated
- 1/2 cup Cheese grated sharp Cheddar
- Worcestershire sauce to taste
- Hot sauce to taste (left it out, but maybe a little next time)
- 1/3 to 1/2 cup bread crumbs toasted
- Preheat the oven to 350 degrees F.
- In a large pot, bring the water to a rolling boil.
- Add the salt. Taste the water. It should be salty like sea water.
- Add the macaroni and stir, with a wooden spoon or large slotted spoon, to ensure the macaroni does not stick to the bottom of the pot as it cooks.
- Cook until the macaroni is still quite firm, 8 to 10 minutes.
- Pour the macaroni and water into a strainer placed over the sink. Allow the water to drain out, reserving approximately 1 cup of the liquid.
- In the same pot, bring the cream, garlic cloves, and the reserved cooking liquid to a simmer.
- Add the mustard and 3 cups of the Gruyere.
- Season with salt and pepper, to taste.
- Simmer gently, stirring constantly, until the cheese is melted and has integrated with the cream.
- Add the Parmesan and Cheddar.
- Stir with a wooden spoon and simmer again until smooth.
- Add a splash of Worcestershire and a splash of hot sauce. Stir to blend. Taste for seasoning.
- Add the macaroni to the cream and stir gently to blend.
- Allow the macaroni to rest on the stove, 5 to 10 minutes, so the pasta absorbs the flavors.
- Remove and discard the garlic cloves.
- Fill a baking dish with the macaroni mixture, top with the bread crumbs, the remaining Gruyere cheese and bake 10 to 12 minutes or until the bread crumbs crust on top.
- Serve immediately.
**Stay tuned tomorrow for “Chicken Dinosaurs”!**