Saturday, July 17, 2010

mac and cheese take three

As promised, I welcomed Nathan home from Italy with that all-American classic, macaroni and cheese. I know I've covered this before, not just once but twice, but you know what they say. Third time's a charm. Also, while the repetition may bore the three readers we have, it's good for me just to keep a record. Plus, it doesn't hurt that this may have been the most intensely delicious mac and cheese I've made yet.

A rich, creamy bechamel sauce loaded with butter, flour, half and half and parmesan cheese. Having tried milk last time around, I have to say that it comes out so much creamier if you splurge on half and half. It really improves the dish.

Sweet Italian sausage sauteed with half and onion and a garlic clove left over from the chicken parm's tomato sauce. Then add a tiny jar of olive oil marinated artichoke hearts. Sautee and toss with pasta, bechamel sauce, and plenty of sliced basil for extra Italian flair and flavor.

A whole pound of mozarella cheese and a quarter pound of cheddar shredded and melted between layers of bechamel laden pasta shells. Dare I say this was almost too cheesy? Don't worry, I said almost.

A crispy topping of breadcrumbs grated from an old loaf of Arthur Avenue bread in the freezer. Extra romano cheese on top.

A triumph of artery clogging proportions. What my boy wants, my boy gets.

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