Chloë’s Macrows ond Chese (a.k.a. Chloë’s Macaroni and Cheese)

  • 2 quarts waterChloe's Macaroni and Cheese
  • 8 ounces elbow macaroni (or other small pasta)
  • ½ teaspoon salt
  • 1¼ cups heavy cream
  • ¼ cup salted butter
  • ½ cup seasoned bread crumbs
  • 4 ounces shredded Gouda cheese
  • 2 ounces finely shredded Parmesan or Romano cheese

Preheat oven to 400°.  Coat a 2″ deep, 7″ by 11″ serving dish with cooking spray or grease lightly.  Bring the water to a boil in a 4-quart saucepan.  Add the macaroni and cook as directed on the package.  Drain and put back in the saucepan.  Add the salt and cream and combine.  Pour this into the prepared dish (it will be soupy).

Meanwhile, microwave the butter in a medium glass bowl in 30-second intervals until melted.  Add the remaining ingredients and combine.  Sprinkle this evenly over the macaroni.  Bake for 16-18 minutes, until golden brown on top.  Let stand 5 minutes before serving.  Cover and refrigerate leftovers (the macaroni will completely absorb the cream and you will be left with buttery, bready, cheesy noodles—if you have any leftovers; don’t count on it…).  Serves 4-6.   

Meat Lover’s Option—Add between 1-2 cups of any kind of diced, cooked meat to the pasta—this is a good place to use up some leftovers (you can cut up 2 or 3 hot dogs and watch this disappear extra fast…).

green chile iconDrain 4 ounces of roasted, chopped green chile and mix right in with the cooked pasta and cream.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s