Havarti Mac n Cheese
I’ve been in a baking and cooking funk lately for one reason or another. It happens to the best of us. I truly wanted to get into the kitchen and make something new and fun to share but couldn’t bring myself to do so. I’m trying. So please be patient with me while I try to get back on track.
Maybe you can even help give me inspiration to get back in there and whip something fun up. What kinds are items are you most interested in seeing over the next few months? While you think about that, how about some mac n cheese to get us started?
I like having different versions of the same type of dish to mix it up on occasion. I have a simple go-to baked mac n cheese recipe but have to admit that I *gasp* sometimes get sick of it and want something different. I’ve shared another simple recipe as well as a fun buffalo chicken version which is sure to be a big hit with those who love buffalo sauce! So take your pick. I’m sure there will be plenty more mac n cheese recipes in the future. I can’t help it. It’s just so tasty and comforting! I’ll try to atleast resist another new recipe until it gets cold again, deal?
My mom has made this several times. I like this version because it’s not too strong and is easily loved by all because of it’s simplicity. I only just recently got around to asking for the recipe. As it turns out, it was a super easy recipe from Pillsbury that is very similar to one I’m familiar with making already. Score! I like simple. The only big difference in this is the varieties of cheese used and the amount of milk. Well, plus the seasonings in general are far less than I would normally use but that can be adjusted easily enough. It wasn’t quite salty enough for me but other days it might be just right so I’d suggest sticking with the basic seasonings to start out and adjust to your liking perhaps even after plating.
Havarti Mac n Cheese
3C pasta, uncooked
2 tbsp butter
2 tbsp flour
1/4 tsp salt
1/4 tsp pepper
1 1/2C milk
6oz mild cheddar, shredded
4oz Havarti, shredded
1/2C plain breadcrumbs
2 tbsp butter, melted
Preheat oven to 350 degrees. Meanwhile cook pasta to desired consistency. Prepare a 2 quart baking dish with cooking spray, such as olive oil or Pam.
In a double boiler over simmering water, melt 2 tbsp butter. If you do not have a double boiler, a heat safe bowl can be used in its place. When butter has melted, add flour, salt, pepper and milk. Stir and cook until slightly thickened, 3-4 minutes. Add shredded cheese, continue heating until full melted.
Drain pasta and transfer to prepared baking dish. Pour cheese over pasta, stirring gently to distribute cheese throughout the dish.
Melt remaining 2 tbsp butter and mix with 1/2 cup breadcrumbs. Spoon breadcrumb mixture over pasta.
Bake for 18-20 minutes.
Recipe source: Pillsbury