So it’s almost Halloween, and you’re wondering what to make for dinner on the big night. This is my solution to that problem. It’s cheesy, it’s yummy, and it’s everything you need before going out to gather mass amounts of candy or answer the doorbell for the 325th time. You can never go wrong with mac and cheese. Never. It’s yummy cheesy, gooey, oozy goodness at its best.
This is just one of the dishes I made for our annual Halloween party, and it was by far the one that I heard the most raves about. Who knew that macaroni and cheese could be such a hit? I guess I should have realized how great it would be when my math went awry, and I accidentally doubled the amount of cheese in the recipe. More cheese equals more smiles, more “Oh my God’s,” and more requests for the recipe.
Along with mac and cheese, I’m also considering making deviled eggs for the big night this year, because they seem to be my key to success as of late. Seriously folks. I’ve always talked about my goal in life being to make a deviled egg cookbook, and I’m beginning to think that it’s my fate. Earlier this week I once again won a contest from Eggland’s Best, when they requested recipes to celebrate National Deviled Egg Day, which they were already featuring my Pumpkin Deviled Eggs recipe for in their most recent newsletter. This time around I was recognized for my Italian Caper Deviled Eggs recipe, and will be receiving a prize for it shortly in the mail. If things keep progressing as they have been, I may never need to pay for another dozen eggs in my lifetime. Eggland’s Best has seriously been good to me this year, and I am super in love with them and their product.
So to top that super great news, I have even better news. That’s right. Even better news. More deviled eggs news. I will be featured in Taste of Home’s April/May edition in 2016 for my recipe for Bourbon Candied Bacon Deviled Eggs. I expect every single one of you to buy the magazine and point at my picture, as you say I know this girl to every single person you meet. Hell, buy two copies and share one with someone who desperately needs a deviled egg in their life. This is big folks. Little ol’ me is basically gonna be sitting at the checkout counter of your local market inside of a magazine.
So now that all of that super “egg”citing news is out of the way, back to this macaroni and cheese. You may notice in these pictures that it has not been baked, and there’s a good reason for that. I cheated. Yup, I knew that I wouldn’t have time to take pictures of the final product before our party, and chose instead to take pictures of this glorious cheesy dish pre-baked. Deal with it. Hell, there are a few of you out there who may wish to forgo the entire baking process entirely. I won’t hold it against you. This macaroni and cheese can be eaten any way you choose to eat it. Baked, cold the next day for breakfast, right out of the saucepan it was cooked in, bitterly eaten in front of the 19-year-old 326th trick-or-treater who dared to ring the doorbell after 10:00 PM on Halloween night, or topped off with a glorious melt-in-your-mouth deviled egg. Who am I to judge?
Ingredients:
- 1 (16-oz.) Bag or Box of Macaroni
- 1 Tablespoon Sea Salt
- 4 Tablespoons Unsalted Butter
- 1 Garlic Clove, Finely Minced or Crushed
- 1/4 Cup All-Purpose Flour
- 3 Cups Whole Milk
- 1/2 Teaspoon White Pepper
- 1/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Grated Nutmeg
- 1/4 Teaspoon Ground Chipotle
- 8-oz. Sharp White Cheddar, Freshly Grated
- 8-oz. Fontina, Freshly Grated
- 8-oz. Gruyere, Freshly Grated
- 4-oz. Grana Padano, Freshly Grated
Directions:
- Preheat oven to 350 degrees.
- Fill a large stockpot with water and bring to a boil.
- When the water comes to a rolling boil, add the macaroni and sea salt, and cook for 8 minutes.
- Drain the pasta and set aside.
- Take a bit of each type of freshly grated cheese and set it aside in a small bowl to top the macaroni and cheese with before baking.
- In a medium saucepan over medium heat, melt the butter.
- When the butter is melted and beginning to sizzle, whisk in the flour for 2 minutes. Do not stop whisking.
- Add the garlic and then slowly whisk in the milk a little bit at a time. Cook for 5 minutes, whisking constantly.
- Whisk in the seasonings and cheeses, and cook for 2 additional minutes.
- Fold the pasta into the cheese sauce, and then transfer to a large baking dish.
- Top with the reserved grated cheese.
- Bake for 20 to 30 minutes, or until the top is golden brown.
Suggestions:
- I tend to make this dish a day ahead of time before baking it. If doing so, make sure to let the macaroni and cheese sit on the counter for at least an hour before baking, cover with foil when baking for 30 minutes, and then remove the foil and bake until golden brown.
- Always grate your own cheese. Pre-grated cheese does not melt well, because of additional ingredients that have been added to it and moisture content.
- If you decide not to bake the macaroni and cheese you may choose to boil the macaroni for a minute or two longer to create a more tender texture.
Improvements:
- Replace the ground chipotle with paprika.
- Top the macaroni with crumbled bacon and freshly chopped parsley and chives before serving.
- Add 1/4-cup of your favorite beer to the cheese sauce.
Ingredients:
- 1 (16-oz.) Bag or Box of Macaroni
- 1 Tablespoon Sea Salt
- 4 Tablespoons Unsalted Butter
- 1 Garlic Clove, Finely Minced or Crushed
- 1/4 Cup All-Purpose Flour
- 3 Cups Whole Milk
- 1/2 Teaspoon White Pepper
- 1/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Grated Nutmeg
- 1/4 Teaspoon Ground Chipotle
- 8-oz. Sharp White Cheddar, Freshly Grated
- 8-oz. Fontina, Freshly Grated
- 8-oz. Gruyere, Freshly Grated
- 4-oz. Grana Padano, Freshly Grated
Directions:
- Preheat oven to 350 degrees.
- Fill a large stockpot with water and bring to a boil.
- When the water comes to a rolling boil, add the macaroni and sea salt, and cook for 8 minutes.
- Drain the pasta and set aside.
- Take a bit of each type of freshly grated cheese and set it aside in a small bowl to top the macaroni and cheese with before baking.
- In a medium saucepan over medium heat, melt the butter.
- When the butter is melted and beginning to sizzle, whisk in the flour for 2 minutes. Do not stop whisking.
- Add the garlic and then slowly whisk in the milk a little bit at a time. Cook for 5 minutes, whisking constantly.
- Whisk in the seasonings and cheeses, and cook for 2 additional minutes.
- Fold the pasta into the cheese sauce, and then transfer to a large baking dish.
- Top with the reserved grated cheese.
- Bake for 20 to 30 minutes, or until the top is golden brown.
