I wait all summer long for cooler temps and the chance to make this homey comfort food. The rich creamy flavor and texture is nostalgic and will have JDaters® clamoring for more. Nothing says love like homemade Mac and Cheese. Skip the box and go for the good stuff. After all, we are all adults even if we need a bit of comfort now and then.
Serves 6 generously
1 pound macaroni or favorite pasta shape
3 tablespoon butter
3 tablespoons flour
1 shallot, minced finely
2 cloves garlic minced finely
2 cups of milk (I use whole milk for this)
2 teaspoons hot sauce
2 cups sharp cheddar cheese-grated ( I use White Sharp Cheddar)
1 cup Emmentaler or Comte cheese-grated
¼ teaspoon freshly grated nutmeg
1 cup of sour cream
½ cup bread crumbs-Panko is perfect for this
2 tablespoons melted butter
Salt and pepper to taste
1. Pre-heat oven to 350. Bring a large saucepan with water to boil. Cook the pasta until al dente (about 10 minutes depending upon size of pasta). Drain and set aside.
2. Place a large sauté pan over medium low heat. Melt 3 tablespoons of butter. Add chopped shallot and garlic and sweat the vegetables until they are very soft (about 2 minutes). Add flour and stir together. Cook the mixture for several minutes to remove the raw flour flavor.
3. In a separate pan heat the milk until simmering. Add all at once to flour mixture. Whisk to prevent lumps. Add the hot sauce and cook until thickened (about 3-5 minutes). Remove from heat. Add grated cheese and stir until melted and incorporated.
4. Stir sour cream with cooked pasta. Add cheese mixture and stir to combine. Place in a lightly greased casserole.
5. Stir bread crumbs with melted butter and sprinkle on top of casserole. Bake at 350 degrees until bubbly and golden (about 30 minutes).