My mac’n’cheese

I just saw yet another poll that ranked macaroni and cheese as the most popular comfort food in America. I think you would be hard-pressed to find someone who does not like it!

Here is my version with monterey jack (with jalapeno!)-parmesan-asiago and cherry tomatoes. I love the addition of the jalapeno in the cheese – it gives you that great surprising pop of flavor, tempered by the sweetness of the tomatoes.

You will need:

• 1/2 lb penne or ziti rigali pasta
• 1 cup cream + 1 cup milk
• 1/3 cup jalapeno monterey jack cheese, diced
• 1/3 cup parmesan-provolone shredded cheese mix
• 1 cup chicken or veg stock
• 1/4 cup flour
• 2 tablespoons butter
• salt & pepper,  to taste
• 4 cherry tomatoes, sliced in half
• 1 teaspoon fresh thyme

1. Preheat oven to 375F (190C) .Butter a casserole dish (or spray with cooking spray).

2. Cook the penne according the package instructions in salted water, keeping it al dente since it will cook some more in the oven. Drain.

3. Now you’re ready to make your sauce. It’s good to concentrate just on that and work quickly here. Melt the better in a heavy saucepan on medium-low heat, then add the flour and stir in quick motions with a whisk. Cook for about a minute, then add the milk, cream, and chicken stock. Continue stirring until the mixture gets smooth and thick. Season with salt and pepper and take off heat. Stir in your monterey jack cheese and most of the shredded cheese (reserve a handful for the topping).

4. Put the pasta in the buttered casserole dish and pour the sauce on top. Mix well and sprinkle a little more cheese + the fresh thyme on top. If you’d like, you can also add a little panko breadcrumbs, but that is optional. Sprinkle a little more salt & pepper on top of the cheese.

5. Bake for 20-30 minutes (depending on your oven, I find that my new gas one takes a little longer!) until top is golden and starting to brown slightly and there is a crunchy crust forming.

 

6. Add cherry tomatoes in the end, cover with foil – the casserole dish retains heat and the foil contains it so this will keep ‘cooking’ for a bit. In 10-15 minutes, serve and it will still be nice and warm and the tomatoes will be lovely and lightly roasted.

Enjoy!