Fancy Mac and Cheese

Name: Fancy Mac and Cheese
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 12
Cuisine: American
Ingredients: 5 Tbsps butter, plus more for buttering the pan; 454 grams white button or cremini mushrooms, quartered; 2 eggs, beaten; 59 milliliters all-purpose flour; 177 milliliters grated fontina; 113 grams crumbled goat cheese (chevre); 113 grams crumbled gorgonzola or other blue cheese; 177 milliliters grated gruyere; 79 milliliters half-and-half; 12 servings Kosher salt and ground black pepper; 680 grams macaroni; 12 servings Olive oil, for drizzling; 177 milliliters grated Parmesan; 8 slices thick-cut bacon; 473 milliliters whole milk; 2 yellow onions, peeled, halved and thinly sliced

Fancy Mac and Cheese is a main course that serves 12. One serving contains 694 calories, 25g of protein, and 44g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe is typical of American cuisine. If you have fontina, goat cheese, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 55 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Drizzle the mushrooms with olive oil, and then sprinkle them with salt and pepper. Roast in the oven until deep golden brown, 20 to 25 minutes. Set aside. Try not to eat them before the macaroni's done. Turn down the heat to 350 degrees F.

Ingredients you will need

Salt And Pepper

Mushrooms

Olive Oil

Macaroni

Equipment you will use

Oven

Next, fry the thick slices of bacon until chewy, but not yet crisp. Chop up the bacon into bite-size bits. Set aside. Try not to eat them before the macaroni's done.

Ingredients you will need

Macaroni

Bacon

In a large skillet over medium-low heat, saute the onions in 1 tablespoon of the butter, stirring occasionally, until golden brown, about 15 minutes. Set aside. Try not to... oh, never mind.

Ingredients you will need

Butter

Onion

Equipment you will use

Frying Pan

Cook the macaroni until just undercooked. Set aside.

Ingredients you will need

Macaroni

To make the sauce, melt the remaining 4 tablespoons butter in a large pot over medium heat.

Ingredients you will need

Butter

Sauce

Equipment you will use

Pot

Sprinkle in the flour, whisking to combine.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Let the roux cook for a minute or so, whisking constantly. Then pour in the milk, whisking constantly. Cook the white sauce until thick and bubbly, 3 to 5 minutes. Next, add the half-and-half, 1 teaspoon salt and 1/2 teaspoon pepper.

Ingredients you will need

Pepper

Sauce

Milk

Salt

Equipment you will use

Whisk

Spoon some of the hot white sauce into the beaten eggs to temper them, stirring with a fork to incorporate the mixture without cooking the eggs.

Ingredients you will need

Sauce

Egg

Pour the tempered eggs into the white sauce, stirring constantly as you add them.

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Sauce

Egg

Add the fontina, gruyere, Parmesan and goat cheeses. Stir until the cheese all melts.

Ingredients you will need

Parmesan

Gruyere

Cheese

Add the cooked macaroni and stir to coat. Splash in a little milk or hot water if needed for thinning.

Ingredients you will need

Cooked Macaroni

Water

Milk

Butter a 9- by 13-inch baking pan.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Lay on half the onions, half the macaroni, half the mushrooms, half the gorgonzola and half the bacon. Repeat the layers, ending with the bacon.

Ingredients you will need

Gorgonzola

Mushrooms

Macaroni

Onion

Bacon

Bake until bubbly and hot, 20 to 25 minutes.

Equipment you will use

Oven

This is the stuff that dreams - and love handles - are made of.

Equipment

Ingredients

Servings:

5Tbsps

butter, plus more for buttering the pan 454grams

white button or cremini mushrooms, quartered 2

eggs, beaten 59milliliters

all-purpose flour 177milliliters

grated fontina 113grams

crumbled goat cheese (chevre)113grams

crumbled gorgonzola or other blue cheese 177milliliters

grated gruyere 79milliliters

half-and-half 12servings

Kosher salt and ground black pepper 680grams

macaroni 12servings

Olive oil, for drizzling 177milliliters

grated Parmesan 8slices

thick-cut bacon 473milliliters

whole milk 2

yellow onions, peeled, halved and thinly sliced

Recommended wine: Lambrusco, Riesling, Chenin Blanc

Lambrusco, Riesling, and Chenin Blanc are my top picks for Macaroni and Cheese. With rich, cheesy mac & cheese you'll want to cleanse the palate with something crisp and acidic. We recommend Chenin Blanc, Riesling, or dry Lambrusco if you're in the mood for a red. The Venturini Baldini Montelocco Lambrusco with a 4.8 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Venturini Baldini Montelocco Lambrusco

A single-variety wine of Salamino grapes, grown on clay-sandy soils. The grapes are harvested in the first ten days in September. Short Charmat method. Perceptible fragrance of herbs and juicy black cherries. Has a fresh, semi-dry flavor with light tannic sensations. Certified Organic.