Love is...Mac & Cheese

Michael is out at a work function this evening so I’m on my own for dinner. As soon as he told me about his night out, my mind went directly to what I would make myself for dinner. No contest here, Mac & Cheese it is! This is my guilty pleasure. I don’t allow myself much of it except when gearing up for a half-marathon and running long distances on a Sunday. I’ll make a big casserole dish of Mac & Cheese, portion it out and freeze it, and enjoy a large slab of it for lunch when I get home after a long run every Sunday (just about). Seeing as how I don’t have any Mac & Cheese tucked away in the freezer – and my (current) favourite version requires baking which is off-limits this summer, I need to make an emergency stop at the grocery store tonight on my way home from work and pick up a box of Annie’s Mac & Cheese. Fast food at its finest. Perhaps only one step up from Kraft Dinner, but, like I said, this is an emergency. For those of you interested in my (current) favourite version, from the cookbook Rebar, here it is for you to enjoy now (perhaps you haven’t given up using your oven over the summer months) or to keep in your recipe file for when the mood strikes you.

Note: it’s likely not by accident that our dog’s name is Mac.

Audrey's Deluxe Mac & Cheese with crispy pine nut-herb crust

(Serves 10)

6 cups dry pasta shapes

1/4 cup olive oil

1 large yellow onion, minced

2 teaspoons salt

8 garlc cloves, minced

1/3 cup chopped fresh oregano

2 tablespoons chopped fresh thyme

1/2 cup chopped Italian parsely

1/4 cup butter

3-1/2 cups milk

1/4 cup unbleached flour

4 cups grated aged white cheddar

4 cups fresh breadcrumbs

1 cup grated parmesan

1/2 cup pine nuts

Cook pasta in boiling, salted water until just done. Strain and toss with a light coating of olive oil. Set aside or refriigerate (This step can be done one day in advance).

Meanwhile, heat 1 tablespoon of olive oil in a small skillet and saute onion for 5 minutes. Add half of the minced garlic, 1/2 teaspoon of salt and saute until the garlic turns golden. Transfer to a small bowl and stir in half of the chopped herbs. Set aside.

Next, make a roux for the cheese sauce. Gently heat the milk and keep it warm. Set a saucepan over medium heat and melt the butter. Sprinkle in flour and whisk constantly as the flour and butter turn golden. Gradually add the warm milk and 1 teaspoon of salt and whisk thoroughly. Heat until the sauce thickens (about 10 minutes). Add the sauteed onion/herb mix, grated cheese and stir until the cheese melts. Season to taste with salt and freshly ground black pepper.

Finally, make the topping. Combine the breadcrumbs with the remaining garlic, herbs, paremsan, pine nuts, 1/2 teaspoon salt, plenty of cracked pepper and the remaining 3 tablespoons of olive oil. Mix together thoroughly.

Pre-heat the oven to 350 degrees Farenheit. To assemble, combine the noodles and cheese sauce in a large bowl and mix well. Pour into an oiled 8" x 12" baking dish. Scatter the topping over the entire surface, working some of it ino the noodles. Bake uncovered until golden and bubbly (about 45 minutes). Serve piping hot.