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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a truly luscious mac & cheese. It takes a little longer than just tossing everything together but it is well worth it. DON'T skip the reducing step or it turns out way too runny. This is NOT a lo-cal mac&cheese hehe Ingredients:
2 cups chicken broth |
3 cups heavy cream |
1 tablespoon butter |
1 tablespoon olive oil |
1 small onion, chopped |
3 garlic cloves, minced |
1 lb macaroni (can sub any shaped pasta) |
2 tablespoons dijon mustard |
1 1/2 cups shredded sharp cheddar cheese |
1 1/2 cups shredded gouda cheese |
1 1/2 cups shredded gruyere cheese |
1/2 cup parmesan cheese |
salt and pepper |
Directions:
1. Preheat oven to 450 degrees and butter a 13x9 baking dish.
2. Bring the chicken broth to a boil in a medium saucepan and reduce it over high heat to 3/4's of a cup.
3. Bring the cream to a boil and reduce it to two cups being more careful with your heat with the cream so as to not scorch it.
4. A reminder; don't skip the reducing of the liquids or you will end up with soup and don't just sub the lower amounts to start out with; the concentrations lend a different flavor.
5. Melt the butter and olive oil in a large pot and cook the onions and garlic until tender and translucent.
6. Cook the pasta to desired tenderness.
7. Add the reduced cream and reduced broth to the onion/garlic mix then add the mustard, cheddar, gouda and gruyere cheeses and whisk until melted and well blended.
8. Add the pasta to the cheese sauce; mix well and put it buttered baking dish.
9. Top with the parmesan cheese and bake at 450 for 10-15 minutes.
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