Mac & Cheese, Grown-Up Style

It almost feels like fall here, with the nighttime temps plummeting into the 60s. To some that may not feel cool but this is Atlanta and that is very cool for the first day of September. I have been meaning to make my version of mac and cheese ever since I won an apron from Cabot Lodge Cheese on twitter - @cabotcoop. The apron is great but the cheese is better. Not only has it been too hot here to heat up the kitchen but it’s been to hot for such a heavy meal.

Speaking of Mac & cheese, it seems like everyone has some version of their favorite and it is universally considered comfort food. It was brought to the states by the British but throughout Europe; different cultures have been preparing their own versions since the 15th century. I’ve even heard that Thomas Jefferson had it served in the White House, though it was a bit before my time despite the opinion of my nieces. During hard economic times, it can be cheap to prepare for a large family and Kraft introduced the Kraft Dinner (macaroni and cheese in a box) in 1937, popularizing it even further.

Personally, I’ve always thought of it as a southern dish though my Canadian fiancé makes it for his daughter when she visits, his version topped with sliced tomatoes. A twitter pal @Candacekaru from Maine, told me that she had been experimenting with different versions when her 6 year old son told her that he liked the truffle version the best! Another friend of mine @studley from Louisiana (Loooosiana – you have to say it that way) told me that it wasn’t a family celebration without his Mom’s famous Mac & cheese. Heck, even Bobby Flay did a throw-down cook-off of Mac & Cheese with a woman in Reading Terminal in Philadelphia. Here in the south, I challenge you to find any BBQ joint that doesn’t proudly serve their version of Mac & Cheese as a side dish.

So I had to throw my hat into the ring with my grown-up version of Mac & Cheese. It’s a 3 cheese Mac & Cheese with bacon and jalapeno – oh and I also throw some madiera into the cheese sauce for added measure!

I start with 8 ounces of dried cavatappi, which I like better than elbow macaroni since it is thicker, and doesn’t get mushy after baking in the sauce. Cook it more al dente than you normally would since it will absorb some of that luscious cream as it bakes in the oven.

For veggies I use:
½ red onion, chopped
½ red bell pepper, chopped,
½ yellow bell pepper chopped
2 jalapenos, one chopped and one sliced and reserved for the top
2 cloves garlic, finely chopped
4 slices bacon

Cook the bacon until very crispy and set aside. Pour off all but a Tbsp of bacon fat and then add the onions and garlic to the pan and sauté until onions soften. Add the chopped peppers and continue to sauté until onions are cooked through and pepper have softened. Mix the vegetables with the cooked cavatappi and set aside while you make the cheese sauce.

For the sauce:
2 Tbsp flour
2 Tbsp butter
1,½ cups whole milk
½ cup half and half
1/3 cup sweet Madeira
1 cup shredded Cabot Seriously Sharp Cheddar
1 cup shredded Cabot Habanera cheddar or jalapeno cheddar
5 or 6 sprigs of fresh thyme

Combine milk and half & half and thyme in a small sauce pan and bring to a scald over low heat.

In a heavy sauce pan, over medium low heat, melt butter. Add flour to form a roux and cook stirring constantly until roux has colored slightly to a very light caramel color. Discard thyme from milk and add it in a steady stream to the roux, whisking constantly. Continue whisking until the sauce thickens and then whisk in the madiera. You must do this over a low heat to prevent curdling. Stir in shredded cheeses, whisking just until cheese is melted and incorporated. Adjust seasonings with salt and white pepper.

To Bake:
A deep ovenproof 2qt casserole
¼ cup cornmeal
Reserved sliced jalapeno
2 scallions, chopped (white and green parts)

Reserved bacon, chopped
½ cup shredded Cabot Private reserve cheddar

Preheat oven to 350 degrees F
Mix bacon and scallions into pasta and place mixture into casserole. Pour cheese sauce over the mixture – sauce should nearly cover the pasta mixture. Place covered casserole into the oven for 35 minutes. After 35 minutes, remove the cover, sprinkle the cornmeal, then cheese, then jalapenos over the top and return to the oven under the broiler (leave the rack in the center of the oven) for 10-15 minutes or until the top browns. Remove from the oven and cool for 10-15 minutes before serving so that the cheese sauce mixture can set up a bit.

I use cornmeal at the end because it adds a subtle crunch that you can’t quite get from breadcrumbs. The cornmeal has just enough time to both absorb some cream and get some crunch from broiling.

This recipe is not quick to fix and uses its fair chair of pots and pans. That’s why I splurge and use really good cheese – it makes all the difference in the world. I like the Private Reserve for the topping since it melts so smoothly and tastes so good on its own. So put away the Velveeta or processed cheese food and pony up for the good stuff. You won’t be disappointed and maybe your Mac & Cheese will get famous enough to merit a visit from Bobby Flay!