and Cheese Supreme
Here is yet another recipe where we have to warn you against "been
there, done that" thinking. In fact, isn't it true that we too often
pigeon hole people and things when someone assigns a negative--or even
commonplace--label to them? One of the fundamental principles of
semantics (the study of how language works and influences us) is that
the same word used twice might refer to two very different things. You
had a hamburger? Well, the meat sandwiches labeled "hamburger" vary a
lot, don't they? The same is true, at least in this case, that you
can't judge the macaroni and cheese based on your past experience.
All this is to say that we've created a recipe that produces stunning
results--your taste buds will be shouting "Encore!" again and again. In
fact, be forewarned. There is a temptation to overeat this dish.
"Serves six" becomes "Serves one or two" if you're not careful. We
would call it a taste sensation, but we've always been allergic to
The secret, as you will see below, lies in the three cheeses. Not just
a bunch of melted cheddar cheese over elbow noodles. Oh no. This dish
is made with extra sharp cheddar cheese, for that unmistakable flavor
blast. But wait! There's more! The addition of some delightfully
pungent Gruyere cheese adds real zest to the cheddar flavor. And then
there is the feta cheese, whose tastebud tweaking flavor powerhouse is
well known to chefs and salad makers everywhere. Marry these cheeses in
this dish and you will no doubt yell, "Now that's what I'm talking
4 cups dried macaroni
1 egg, beaten
1/4 cup (1/2 stick) butter
1/4 cup flour
2 1/2 cups whole milk
1 teaspoon dry mustard, or to taste
1/2 teaspoon salt
1/2 teaspoon black pepper
3 1/2 cups extra sharp cheddar cheese, grated (reserve the 1/2 cup for
2/3 heaping cup Gruyere cheese, grated
1/3 cup feta cheese (topping)
Cook the macaroni until firm. I do not leave the macaroni in for the
full cooking time; I take it out about one minute before the full
cooking time and drain. Beat the egg and set it aside. In a large
pot, melt the butter and add the flour. Whisk together over medium-low
heat. Cook the mixture for four to five minutes, stirring to prevent burning.
Slowly pour in the milk, add the dry mustard, and whisk until smooth.
Cook the mixture for five minutes (continue stirring) until thick. Reduce
heat to low. To temper the egg (prevents egg from scrambling),
take 1/4 cup of the sauce and slowly pour it into the beaten egg while stirring.
Slowly pour the egg mixture into the sauce, stirring
until smooth. Add the salt and black pepper. Add the extra
sharp cheddar cheese and the Gruyere cheese and stir to melt.
Taste the sauce and add more salt as needed. Pour in the drained, cooked
macaroni (I usually do not add the entire pot of macaroni- -I have
about one cup cooked macaroni left. You may add it to soup for a
later meal) and stir to combine.
Pour the mixture into a buttered baking dish (or several small bowls) and top with
feta cheese and the extra cheese. Bake for 20 minutes until
bubbly and golden on top.
Makes 6 servings.
Many people are like macaroni--hard, dry, and sitting on a shelf just
hanging around. Some hope to be part of a salad, or a meat sauce dish.
But in the hands of a Master, they can be combined with the right
friends, who will transform them into part of an eagerly demanded
Jesus calls his followers, "the salt of the earth" (Matthew 5:13). They
add flavor to life, showing that life can be better than it sometimes
appears. So, serve up a batch or two of this simply wonderful dish, and
become the Mac-and-Cheese of the earth, never in danger of losing your
You are the salt of the earth; but if
the salt has become tasteless, how will it be made salty agan?
Other recipes of note
Chicken Salad Tea Sandwiches
Very Raspberry Very Merry Coffee Cake
Spinach and Bacon Quiche
Lemon Cupcake Surprise
Quadruple Chocolate Brownies
Intensely Lemon Cookies
Macaroni and Cheese Supreme
v i r t u a l t e a t i m e . c o m
Copyright 2013 Marie Harris
All Rights Reserved