Mac and Cheese Two Ways
Recipe courtesy Dave LiebermanShow: Good Deal with Dave
LiebermanEpisode: Finicky Eaters
1 pound penne pasta
Salt
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
1/2 cup half-and-half
8 ounces shredded sharp Cheddar
8 ounces shredded mozzarella
4 ounces grated Pecorino Romano
About 20 grinds black pepper
Cook pasta until al dente in a large pot of boiling salted water. Drain.
Meanwhile, in a large saucepan, melt the butter over medium heat. Add
the flour and stir to form a smooth paste. Cook for about 2 minutes,
being careful not to brown. Gradually add the milk and the half-and-half
and simmer until thickened slightly, stirring all the while. Remove from
the heat. Stir in the 3 cheeses and season with black pepper, to taste.
Add the cooked pasta and mix into the cheese sauce thoroughly.
Preheat oven to 400 degrees F.
For the Classic Mac and Cheese:
1 cup coarse bread crumbs
1 tablespoon butter, melted
2 tablespoons chopped fresh parsley
Salt
Pour half of the mac and cheese into an 8 by 8 by 2-inch baking dish. In
a mixing bowl toss the bread crumbs together with the melted butter,
parsley, and salt, to taste. Top the mac and cheese with the bread crumb
mixture and bake 15 minutes or until the topping has nicely browned and
pasta is bubbly and creamy.
For the Chili Mac and Cheese:
2 tablespoons chili powder
A few dashes dried red chili flakes
1 cup crushed yellow corn chips
1 tablespoon vegetable oil
1 small lime, zested
Stir the chili powder and chili flakes into half of the mac and cheese
base. Pour into an 8 by 8 by 2-inch baking dish. In a mixing bowl
combine the crushed corn chips together with the oil and the lime zest.
Top the mac and cheese with the corn chip mixture and bake 15 minutes or
until the topping has nicely browned and pasta is bubbly and creamy.
"What lies behind us and what lies before us are tiny matters compared
to what lies within us " *Angelique*
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