Mac & Cheese
A little while ago I went to Murray's Cheese Bar with some friends and had the best mac and cheese that I've had in a LONG LONG time. That maybe doesn't sound like a big deal but I LOVE mac and cheese and am kind of a mac and cheese connoisseur since I try it so many places haha. I've had it stuck in my head ever since so I decided to take a stab at recreating it. It was definitely really different but I was really happy with the result. My husband raved about it and said that it was even better than Murray's version. I thought that it was almost as good but not quite as good. However, sometimes I can be biased after making something because the labor and insider knowledge of what goes into it turns me off a little. Does anyone else think that things just taste better when you're served it at a restaurant?! Regardless of its exact status, this turned out amazing and I will definitely be adding it into a Sunday night rotation!
1 pound of pasta (we bought stupid 8 dollar fancy pasta because we wanted it to be incredible but you could use whichever type you love with mac and cheese)
1 quart of milk (I used fat free milk but it would obviously be even better with more fat)
8 T of unsalted butter
16 oz of Murray's Mac and Cheese shredded cheese blend that I bought at Murray's Cheese Shop. Its a blend of gruyere, butterkase, and raclette that I would sub for straight up gruyere or a mix of gruyere and gouda since they're easier to find.
14 oz of shredded colby jack cheese
1/2 cup all purpose flour
1/4 t cayenne
1 cup breadcrumbs
2 T unsalted butter
1 t black pepper
2 cloves of garlic (minced)
Preheat oven to 350 degrees Fahrenheit.
Boil water in a saucepan.
Heat the milk in a saucepan over low heat.
In another saucepan, melt the butter and then add in half a clove of chopped garlic. Add the flour 1/4 cup at a time, while continuously whisking. Continue to whisk for two minutes. Then, ladle in the warm milk, one ladle full at a time while whisking constantly. Continue whisking until it is smooth. Keep whisking over medium heat until you lift the whisk out of the mixture and the mixture sticks to the whisk. You want it to be thick enough before you add in the cheese. Take your time with it until its not super watery.
Add the pasta to the boiling water in the other saucepan and cook according to package directions.
Next, add in the cayenne pepper. Add 16 ounces of the gruyere mixture cheese, one cup at a time while whisking constantly.
Strain the pasta and place it in a bowl with the remaining 14 ounces of colby jack cheese. Stir to combine so that the cheese gets melted.
Pour the cheese sauce over the pasta and toss to combine.
In a small saucepan, melt 2 T of unsalted butter. Then, add the breadcrumbs and toss to combine.
Pour the pasta and cheese sauce mixture into a baking dish. Top with the breadcrumb mixture and bake for 20 minutes. Serve immediately.