Sunday, August 30, 2015


I love Mac and Cheese and I'm always trying out new recipes. I tried this one yesterday and was over the moon because it was so good, and the best news is it's made stovetop with only 10 minutes in the oven to brown the topping.

Here's the recipe:

3 tablespoons butter
1 large garlic clove, minced
3 tablespoons flour
2 cups heavy cream
1/2 cup buttermilk
1/2 cup gruyere, shredded
1/2 cup cheddar, shredded
1/2 cup mozzarella, shredded
1/2 cup cream cheese
1 lb elbow macaroni, cooked

Cook the elbow macaroni in a pot with 4 quarts water and 2 tsp salt. Drain and set aside. Using the same pot, melt the butter over medium heat, add the minced garlic and sauté until golden, add flour gradually and stir until its bubbly. Add the cream and butter milk, whisking until the sauce thickens, then add in the cheeses gradually and continue stirring until smooth and completely melted. Add salt to taste. Remove from heat.

Add the drained macaroni and stir to incorporate the sauce making sure to completely coat each piece.

You can serve the mac and cheese just like this, or add a topping. I like a topping, so I spread the macaroni evenly into a greased roasting dish. Here's the topping recipe:

6 slices of bread pulsed in food processor until crumbly
3/4 cup melted butter
1 teaspoon granulated garlic

Swirl until blended, then sprinkle evenly over top macaroni and place in a 375 oven for 10 minutes. Yummy!