Saturday, April 01, 2017

Skillet Mac-n-Cheese

This is completely experimental for the time being. I’m recording things here to keep track of my changes as I work on the recipe. When it’s done, I’ll delete this header.

I think that the flavor & texture I want here could be achieved with cream Havarti and smoked Gouda. Tonight, I did this for two people:
  • Bring
    • ½ c. water
    • ½ c. milk
  • to a boil in a small skillet.
    • Add 8 oz. Rio Bertolini gnocchi.
  • Reduce heat to medium & cook with frequent stirring until the gnocchi is floating (~10 min.).
  • Add 
    • 2 oz. shredded American cheese (block, not singles) 
    • ¼ tsp Dijon mustard
    • pinch cayenne pepper
  • and stir constantly until the cheese is melted (~1 min).
  • Off heat, stir in 
    • 2 oz shredded sharp cheddar.
  • Cover & let stand 5 minutes.
  • Stir until smooth.
  • Sprinkle with
    • Cajun panko crumbs
    • S&P
    • Locatelli Romano
  • Enjoy!


I’m basing this on the Cook’s Illustrated recipe that appears in the March/April 2017 issue. That recipe to serve 4 people is as follows:
  • Bring
    • 1½ c. water
    • 1 c. milk
  • to a boil in a small saucepan.
  • Add 8 oz. Barilla elbow macaroni.
  • Reduce heat to medium & cook with frequent stirring until the mac is al dente (6-8 min).
  • Add 
    • 4 oz. shredded American cheese (block, not singles) 
    • ½ tsp Dijon mustard
    • small pinch cayenne pepper
  • and stir constantly until the cheese is melted (~1 min).
  • Off heat, stir in 
    • 4 oz shredded sharp cheddar.
  • Cover & let stand 5 minutes.
  • Combine
    • ⅓ c. panko crumbs
    • 1 Tbsp. EVOO
    • S&P
  • in a hot skillet &
  • cook over medium heat until browned.
  • Stir in 
    • 2 Tbsp. Parmesan cheese.
  • Stir Mac & Cheese until smooth.
  • Season with S&P.
  • Top with panko & Parmesan.
  • Enjoy!

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