Wednesday, January 19, 2011
Posted by Lindsey at 7:57 AM
I realize this statement is not a breakthrough thought. I haven't spoken an unknown truth. I'm only restating what's been said by millions before me. But none the less, it is a FANTASTIC choice of comfort... wouldn't you agree? :)
I haven't experimented much with mac and cheese variations, but I see them all over food blogs and I long for bites to be fed to me straight through the computer screen. I cannot even begin to tell you how many I have flagged, bookmarked, and archived... proclaiming that I would try them all! Up until now, I have tried out a total of big-fat-zero. Shame on me. I couldn't withstand the wait any longer, and I'm so happy my procrastination finally fell short. Wow. Speechless. So. Darn. Good!
The great thing about this amazing dish is that every recipe for mac and cheese can easily be modified to your liking. For instance, this recipe originally called for Fontina cheese. But when I saw the Kraft package of Italian Five Cheese blend, my heart thumped with excitement. Five Cheeses. Hello! Does that not sound utterly delicious?! I made a couple other adjustments to the recipe, and voila - masterful!
1 (1 lb) box pasta shells
1 tbsp sea salt
5 tbsp butter, divided
1 cup heavy cream
1 (8oz) package Kraft Italian Five Cheese
1/3 cup panko bread crumbs
Bring 4 quarts of water to a rolling boil. Add salt and pasta shells; stir to separate. Cook 1 minute less than instructed on package.
Meanwhile, preheat oven to 400°F. Spray a 2-quart casserole dish with cooking spray; set aside. Dice 4 tablespoons of butter and place in a large mixing bowl.Warm cream in microwave and cover to keep warm. Once pasta is cooked, drain water and add pasta to the bowl with the butter; toss to coat well. Add cream and cheese, stirring until cheese begins to melt. Pour mixture into prepared casserole dish.
In a small bowl, melt the remaining tablespoon of butter. Add bread crumbs and toss until evenly coated. Sprinkle mixture over top of pasta. Bake 20 minutes or until sauce is bubbly and topping is golden brown. Serve immediately.
Source: adapted from Annie's Eats
Labels: Side Dish