Port Wine Cheddar Mac & Cheese |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Port Wine Cheddar has a a unique flavor that is creamy and slightly sweet. Teamed up with two other cheeses and a bit of a minor variation in pasta preparation this yields a creamy, cheesy delightful side dish. Add some seafood (lobster, shrimp, or crab meat) to make this a decadent main course. Ingredients:
pasta |
8 oz. elbow macaroni, uncooked |
2 cups milk (i used 2%) |
1 cup water |
cheese sauce |
3 tbsp butter |
3 tbsp flour |
salt and black pepper to taste (sea salt & fresh ground if possible) |
1/8 tsp mustard powder (or more to your taste) |
1/8 tsp cayenne pepper (or more to your taste) |
pinch nutmeg (or more to your taste) |
1 tsp worcestershire sauce |
2 cups milk |
1/2 cup port wine cheddar cheese |
3/4 cup gruyere cheese, shredded |
3/4 cup mild cheddar cheese, shredded |
topping |
1 cup unseasoned breadcrumbs (i used panko) |
1 tbsp butter melted |
pinch each of mustard powder, cayenne pepper, nutmeg, salt & pepper |
Directions:
1. Preheat oven to 375F. Prepare an 8x8 casserole with non-stick cooking spray.
2. Pasta
3. Heat milk and water in a pot over high heat until it just begins to boil - do not scald. Add pasta and stir well. Turn temperature to medium. Cook for about 7-8 minutes, stirring often until most of liquid is absorbed. Meanwhile work on cheese sauce.
4. Cheese Sauce
5. Heat pot over medium heat. Add butter and allow to melt. Whisk in flour, one tbsp at a time working out all lumps until smooth. Add milk 1/2 cup at a time and whisk well. Add seasonings. Next add cheeses and remove from heat. Add cooked pasta and mix until well incorporated. Pour mixture into casserole dish.
6. Topping
7. Mix bread crumbs with seasonings. Sprinkle evenly on to top of macaroni. Drizzle melted butter over top as evenly as possible, using a teaspoon. Place in oven and bake for 20-30 minutes until cheese is bubbling and top just begins to brown. Enjoy!
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