One of the things I love about winter is that it’s the perfect time to try hearty fare like last night’s meal. I am a mac and cheese lover, and about a year ago I saw Guy Fieri of Food Network (and BBQ) fame prepare his Mac Daddy Mac and Cheese recipe on his show. It’s quickly become my go-to mac and cheese recipe, and I hope you’ll give it a try too.
One quart of heavy cream, with roasted shalots, garlic and fresh thyme mixed in and reduced by a third. (Important safety tip; watch the cream VERY closely. It will boil over in an instant, as the photo evidence here demonstrates).
One cup of pepperjack cheese and two cups of sharp cheddar cheese. The sharp cheddar is a perfect mate with the spicy pepperjack.
One pound of penne pasta mixed with the cheese and cream and placed in a 9″ x 13″ baking dish.
The mac and cheese is topped with a mixture of panko bread crumbs, bacon, butter, and fresh chopped parsley.
After 25 minutes in the oven, here’s what you get.
We had a bottle of Casanel Winery 2007 Norton Rose to go with it.
Meals like this almost make me wish winter would never end. Almost.