Gnocchi & Cheese

(a mac & cheese dish)

2 tbsp unsalted butter
2 tsp mince garlic
1 tbsp all–purpose flour
¾ cup milk
1 tsp Dijon Mustard
¼ cup shredded gruyere cheese
¼ cup shredded fontina cheese
Salt and pepper to taste
1/3 cup shredded Parmigiano-Reggiano cheese

Preheat oven to 375` Coat a ½ quart shallow baking dish with nonstick spray.

Prepare Gnocchi; set aside.

Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, 1 minute.

Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 5 minutes.

Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, season with salt and pepper.

Arrange gnocchi in prepared baking dish in one layer. Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over the top.

Bake gnocchi until they puff and cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving.

Printable Recipe

Classic Baked Macaroni & Cheese

Kosher salt
6 Tbs. unsalted butter
1 medium onion, finely diced
6 Tbs. all-purpose flour
1 Tbs. Dijon mustard
1 quart whole milk, heated
1 large sprig fresh thyme, plus 1 tsp. chopped thyme leaves
1 bay leaf
8 oz. (2 packed cups) grated extra-sharp white Cheddar (the sharpest you can find; I like Cabot’s Seriously Sharp Hunter’s Cheddar)
4 oz. (1 packed cup) grated Monterrey Jack
1/2 tsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
Freshly ground black pepper
1 lb. elbow macaroni or other small pasta, such as pipette or small shells
2 Tbs. extra-virgin olive oil; more for the baking dish
2 cups fresh breadcrumbs
1-1/2 oz. (1/2 lightly packed cup) freshly grated Parmigiano-Reggiano

Heat the oven to 400°F and put a large pot of well-salted water on to boil over high heat.

Meanwhile, in a 5- to 6-quart Dutch oven or other heavy-duty pot, melt the butter over medium heat. Add the onion and 1/2 tsp. salt and cook, stirring occasionally with a wooden spoon, until softened, 4 to 5 minutes. Add the flour and cook, stirring, until slightly darker, 1 to 2 minutes. Stir in the mustard.

Switch to a whisk and gradually add the milk, whisking constantly. To avoid lumps, go slowly at first, whisking until the mixture is smooth before adding more milk. Once about half the milk is in and the mixture still isn’t very thick, you can add the rest more quickly.

When all the milk is in, switch back to the spoon and stir in the thyme sprig, bay leaf, and 1/2 tsp. salt. Let come to a bare simmer, and cook, stirring frequently, for 15 minutes to meld the flavors (reduce the heat to medium low or low as needed to maintain the bare simmer).

Discard the thyme sprig and bay leaf. Add the Cheddar and Jack cheeses, stirring until melted, and then add the Worcestershire and Tabasco. Season to taste with salt and pepper. Keep warm, stirring occasionally.
Tip:

For individual servings: choose small baking dishes that hold 1-1/2 to 2 cups each. You can fill them to within about 1/2 inch of the rim. The number of servings will, of course, depend on the volume of your baking dishes. Without any of the add-ins, this recipe yields about 9 cups.

Cook the pasta in the boiling water until al dente. Pour into a colander and shake it a few times to drain really well. Add the pasta to the cheese sauce, and stir until well combined. Generously season to taste with salt and pepper. Lightly oil a 9×13-inch baking dish and spread the pasta in the dish.

In a medium bowl, toss the breadcrumbs, Parmigiano, olive oil, chopped thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Scatter the crumbs evenly over the pasta.

Bake in the center of the oven until the crumb topping is golden, about 15 minutes. Let rest for 5 to 10 minutes before serving.

Mac & Two Cheeses With Caramelized Shallots

3 tablespoons butter with more for baking dish
3 cup sliced shallots
8 ounces small elbow macaroni
1-1/2 cups half & half
2-1/2 teaspoons hot sauce
2 cups (packed) grated extra sharp cheddar cheese
1-1/2 tablespoons all purpose flour
2/3 cups crumbled soft fresh goat cheese

Preheat oven to 400F. Butter 11x7x2 inch glass-baking dish. Melt 3 tablespoons butter in heavy skillet over medium high heat. Add shallots; sprinkle with salt & pepper. Cover and cook 5 minutes, stirring often. Reduce heat to medium. Cook, covered until shallots are deep brown, stirring often about 6 minutes.

Meanwhile, cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally; drain well. Reserve pan.

Bring half & half and hot sauce to simmer in same saucepan over medium heat. Toss cheddar cheese and flour in medium bowl to coat; add to half & half mixture. Whisk until sauce is smooth and just returns to a simmer, about 2 minutes. Mix in pasta. Season with salt & pepper.

Spread pasta mixture in prepared dish. Top with shallots, then goat cheese. Sprinkle with pepper. Bake until heated through, about 15 minutes.

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Mac and Cheese Soup

10 slices thick bacon, cut into quarters
1 medium onion, chopped
2 cloves garlic, crushed
¼ cup all purpose flour
14 oz can chicken broth
3 cups milk
1 tbsp chili powder
1 tsp black pepper
1 tsp dry mustard
4 cups shredded sharp cheddar cheese
1-1/2 cups elbow macaroni, cooked
Chopped parsley for garnish

In a Dutch oven over medium heat, cook bacon until crisp then remove.

Add a little oil to pan if needed, add onion, and cook for 5 minutes, stirring occasionally.

Add garlic and continue cooking until onion is soft and lightly browned. Mix in flour and cook for two minutes.

Add broth and bring to a simmer, stirring often.

Add milk, chili, pepper and mustard, cook for three minutes.

Add cheese and bacon, cooking and stirring until well blended, about four minutes.

Add macaroni and return to a simmer. Sprinkle with parsley and serve.

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1928 Macaroni & Cheese

Nice & easy – 4 servings

8 ounces Elbow Macaroni
3 tablespoons Butter
1 teaspoon Salt
1/8 teaspoon Cayenne pepper
1/2 cup Milk
1 Egg
1/2 cup Buttered bread crumbs
1-1/2 cups shredded cheese

Preheat oven to 325; bake for 30 minutes or until cheese melts & browns

1. Boil macaroni in salted water, following package directions. Drain under cold running water. Cover bottom of a 2-quart baking dish with a layer of macaroni, a layer of cheese, bits of butter, salt & pepper.

2. Mix together milk, cayenne pepper & egg, pour over top of assembled dish.

3. Continue layers until all ingredients are used, ending with a cheese layer.

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