GOURMET'S MAC AND CHEESE

On February 17, one year ago, I did a riff on Mac and Cheese, providing several different versions. I thought I had mined that vein as fully as possible. But I've found other recipes so will begin to share them here, first with a recipe from the now defunct "Gourmet Magazine." This is pretty straightforward, but uses basil and a tomato on top and doesn't need to bake, but broils instead. And given the produce in most grocery stores today, you can make this any time of year. Sounds good, no?

 

GOURMET'S MAC AND CHEESE

serves 6

 

1 1/3 C elbow macaroni

1 1/2 C heavy cream

1 T unsalted butter

1/4 C coarsely grated Italian Fontina cheese (1-oz)

1/4 C coarsely grated Gouda (1-oz)

1/2 C coarsely grated Cheddar, preferably smoked (2-oz)

1/2 t salt

1/4 C plain dry bread crumbs

4 large basil leaves

1 plum tomato, chopped.

 

1. Preheat broiler.

 

2. Cook macaroni in a 4-5 quart pot of boiling salted water until al dente, then drain in a colander.

 

3. Boil cream and butter in a 2-3 quart saucepan, uncovered, 5 minutes. Reduce heat to low, then add cooked macaroni, cheeses, salt and pepper and stir until cheeses melt. Transfer macaroni and cheese to a buttered 9 inch oval ceramic gratin dish or other flameproof shallow casserole dish and sprinkle evenly with bread crumbs.

 

4. Broil 5-7 inches from heat until browned and bubbling, 2-3 minutes. Thinly slice basil and sprinkle on top along with tomato.