Boil, stirring often, until the pasta is tender but still with a little firmness. 3 quarts salted water in a 4-quart pot 1/2 pound (2 cups) imported elbow macaroni or penne pasta 1 large egg 1 cup milk, half-and-half, or heavy cream 1 small garlic clove 3/4 medium onion, coarse chopped 1 generous cup (5 ounces) shredded good-quality extra-sharp cheddar cheese 5 ounces cream cheese, crumbled 2/3 cup (3 ounces) shredded Gruyère, Appenzeller, or Manchego cheese Generous 1/8 teaspoon red pepper flakes Generous 1/8 teaspoon salt Generous 1/8 teaspoon fresh-ground black pepper Generous 1/4 teaspoon sweet paprika, Hungarian or Spanish 3 tablespoons unsalted butter 12 saltines, coarse crumbled 1. Make this as rich as you'd like by selecting milk, half-and-half, or heavy cream. We use Manchego, Gruyere and a bit of Asiago 21st-Century Mac 'n' Cheese Excerpted from The Splendid Table's® How to Eat Supper: Recipes, Stories and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift Serves 4, and doubles easily 8 to 10 minutes prep time 30 minutes oven time You could assemble the dish a day ahead to bake when you walk in the door Never underestimate the healing power of macaroni and cheese at the end of a day from hell. Our favorite comes from The Splended Table. Top with the remaining 8 ounces of Gouda.īake until beautifully golden, 30 to 40 minutes. Pour the mixture into 9 by 11-inch baking pan. Gently mix everything together, leaving some chunks of cheese visible.
Drain well.Īdd butter, milk, ricotta, cream cheese, Monterey jack, and 12 ounces of the Gouda to the warm pasta. It is SO good! Joan's on Third is a popular restaurant in Los Angeles.ġ pound pasta (elbow macaroni, fusilli, or any shape desired)Ħ ounces ricotta or small curd cottage cheeseĬook pasta in large pot of boiling, salted water until just tender.
It keeps well - doesn't break down & get watery. I gave some to two others, who are still talking about it. It's now my very favorite macaroni & cheese. I made this recipe last month for the first time, though I cut it out of the paper about two years ago. With thanks to KathleenCA, this was the best mac and cheese I ever had! It calls for ricotta, maybe looking at this recipe will help you with your proportions - I wouldn't hesitate to add ricotta to your regular recipe.
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