So…as promised….here it is…the mac and cheese challenge…

My friend Cindy and I decided to start the quest to find the perfect mac and cheese recipe–after some research, she decided on a Bon Appetit magazine recipe and went with the queen of home ec–Martha Stewart. It also started with some wine and some appetizers–brie, red wine and some quince paste I brought back from Whole Foods when I was in Minneapolis awhile back.

Cindy’s recipe called for chillies, red onion, garlic, red pepper, mustard and a bit of chipotle and a mixture of cheddar, mozzarella and parmesan. Cook the pasta, add the peppers and such, then add some butter, milk and the cheese and mix. Pop it into an oven proof dish, top with Panko and some cheese and bake for about 15-20 minutes at 350 degrees. Then pop the broiler on high for about 3-4 minutes and voila–smokey, peppery mac and cheese deliciousness.

My recipe followed Martha…and like most of what she does in the kitchen, it was traditional. It started with making a roux (melt butter, throw in flour, then milk, stir until it thickens). then slowly add the cheese…or in my case cheeses—mozzarella, gouda, grueyere, white cheddar, old cheddar, parmesan and brie….and yes, that is seven cheeses. After i mixed those glorious bits into the roux, I mixed it into the pasta. After its combined, I through it in the oven with a layer of panko and more shredded cheese (all seven made it on top) and then sprinkled on some garlic powder and shallot salt. Bake it for the same amounts and temperatures as Cindy’s mac and cheese.

Then devour. YUM! Though following with apple pie and ice cream may have not been the best idea…though it was tasty. 😉

had leftovers today, btw, and it was amazing. Another successful food coma–but at least I had a solid 4 mile run tonight with a bit of weights.

Night night all!