Majorly Good Mac N' Cheese



Mac N' Cheese is supposed to be ooey, gooey rich and creamy, and if you're a fan this recipe is sure to be a home run.  David Venable with Cable TV channel QVC stopped by Tonia's Kitchen to talk about his stovetop-made mac n' cheese that includes five different kinds of cheese!  They include sharp and extra sharp yellow and white cheddar, along with smoked gouda and Asiago.  David told

Tonia he makes it on a stovetop and it only takes 15 minutes. It's just one of the recipes for Mac N' Cheese in David's new cookbook, Back Around The Table.  He also includes an amazing appetizer and a lighter, less calorie version that's baked in an oven.  Any way you choose, it's bound to be good!

Five-Cheese, Fifteen-Minute Stovetop Mac ’n’ Cheese

Anyone who knows me knows that I love macaroni and cheese. It is, hands down, my favorite dish in the world. But, I have to admit, mac ’n’ cheese takes time to make and bake, so I decided to create a streamlined, stovetop version that doesn’t skimp on flavor or creaminess. The best part—besides its scrumptious goodness—is that it takes just fifteen minutes. I use five cheeses—smoky Gouda, nutty Gruyère, fruity Asiago, and two sharp Cheddars. Gemelli, which means “twins” in Italian, are a short double-twisted pasta shape that holds on to the sauce. If you love melted cheese, sprinkle some additional Cheddar on top and place the pot under a preheated broiler for 3 to 4 minutes. Of course, I would always recommend adding some divine swine—like cooked, crumbled bacon on top!

Makes 6 to 8 servings

3 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 teaspoon dry mustard

2 cups heavy cream, warmed

1 cup (4 ounces) shredded smoked Gouda

½ cup (2 ounces) shredded Gruyère

¼ cup (1 ounce) shredded Asiago

1 cup (4 ounces) shredded yellow extra-sharp Cheddar

2 cups (8 ounces) shredded white sharp Cheddar

1 pound gemelli or other pasta twists, cooked

½ cup sour cream

1 teaspoon kosher salt

½ teaspoon white pepper

 

Melt the butter in a Dutch oven over medium heat. Add the flour and mustard and stir with a wooden spoon or whisk until a thick paste forms, 2 to 3 minutes. Stir in the cream and bring the mixture to a simmer, stirring until the sauce becomes thick. Add the Gouda, Gruyère, Asiago, yellow Cheddar, and white Cheddar, stirring the cheeses until melted and the sauce is smooth. Add the cooked pasta and stir well to combine. Stir in the sour cream, salt, and white pepper and cook until the ingredients are combined and hot, 2 to 3 minutes. Serve immediately.