wings 5ways

My Mac n cheese recipe

 

1 ¾ cups of elbow macaroni, cooked el Dante

½ cup sharp cheddar, I used some Kerrygold

2 pats of butter

4 slices Swiss cheese

3 to 4 Tbs. shredded parmesan

½ cup buttermilk

¼ cup half and half

1 teaspoon dry mustard

Salt and fresh ground pepper to taste

 

Cook the pasta and drain. Place back on the stove on a low burner and stir in the cheese to melt and add in the butter. Pour half into a 8X8 or 9X9 casserole dish, lay in the sliced Swiss cheese then add the rest of the pasta. Mix the dry mustard in the buttermilk and half and half pour over top. Add the parmesan cheese over the top.

 If you are going to bake at this point about 45 minutes at 350 deg. or until bubbly and a little brown on top. I held mine in the fridge until later so I put it in the oven cold; set it to 350 deg. and in an hour it was just right.

 Note: my Kerrygold cheese was in a block so I sliced thin and cut up, shredded cheese melts better and is fine to use. The parmesan I shaved with a micro plane for on top. I don’t think I ever used buttermilk before bit it gives a pleasant tang to the dish. This came out the way I like it, set up pretty well; if you like wetter add more half and half. A pinch of cayenne pepper may go well.

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