Gourmet Mac & Cheese
- jpschust Jan 4, 2007 12:39 PM
OK, I'm on a quest to make a gourmet mac and cheese. This is going to be a part of a dinner where I am doing totally upscale food that wouldn't ever be considered upscale. Things like fried okra, mac & cheese, ribs. Sometimes it's fun to mess with my friends and give them haute comfort food. So I'm looking for a totally wacky, fun, gourmet mac & cheese. Does it have truffle oil in it? Great. Does it use a random camembert that I need to order from monks who only check their e-mails on the third tuesday of the month? Awesome. As long as I can get my hands on the ingredients and it isn't made like the Fleur de Lys 5k hamburger, I'm all in.
This recipe is my favourite "adult" mac and cheese. Just made it for new year's eve dinner (along with meatloaf and roasted cauliflower).
The bleu cheese adds a great tang to the dish. I add a bit of mustard powder and a pinch of cayenne to it. And thanks to the chowhounds here who told me to take the bechamel off heat before stirring in the cheese -- it made for a perfectly smooth sauce.
when you say a bit of mustard powder, a pinch? a teaspoon? a tablespoon? just getting an idea. I love cayenne- it's my go to spice.
I think I'd try this with an aged sharp cheddar. This is an inexpensive enough recipe that I could do a lot of trial and error with it.
Also, when you say take the bechamel off heat to stir in the cheese- do you keep it off heat and let the heat remaining melt the cheese or do you return it to a low burner?
Yes, I use an aged sharp cheddar as well. I'm not a huge fan of bleu cheese, but I do like it in this very much. If I want something milder, I'll use a cambozola instead of bleu.
I use maybe a 1/2 teaspoon of mustard powder. And yes, I keep the bechamel off heat and let the remaining heat melt the cheese. This was a great rec from another chowhound and it gave me a much smoother end product. I also let the bechamel simmer for longer than the recipe calls for (maybe 10 mins).
Have fun with your dinner party!
I wouldn't consider this recipe "wacky", but it is very good and definitely a gourmet version of mac n' cheese: http://www.epicurious.com/recipes/rec... I went through a stage a few months ago, along with several other chowhounds, of wanting mac n' cheese all the time and I made lots of different recipes; this one was my favorite!
I had a fantastic lobster mac and cheese at the Canoe Restaurant in Center Harbor, NH. It was both as upscale and comforting as anything I have ever eaten. I've never tried to make it but I'm sure it can't be that difficult to figure out.
Although I don't know the recipe ... many years ago we ate at Le Bernadin in NYC and they had Mac and Cheese on the menu for many $$$. As it was Le Bernadin, it was on the menu and it was expensive - how bad could it be? My husband decided to order it w/out asking any questions. WOW .. it was made with lobster and truffles and was absolutely amazing.
Here are a few links I've found from googling "Lobster Mac and Cheese" some may be the same recipe and I can't recommend for any of them but worth a look):