Mac n' Cheese - French Style

Suzy Rhodes Wed, 05/06/2015 - 22:43
France
French Macaroni-Cheese

Yummy…who doesn’t like a dish of warm mac and cheese?  It’s so creamy and delicious and definitely a kid pleaser.  There are so many varieties of homemade mac and cheese nowadays but did you know the pasta and cheese casseroles have been recorded in cookbooks as early as the 14th century? It’s a dish of English origin, consisting of cooked macaroni pasta and cheese, most commonly Cheddar cheese, though it can also incorporate other ingredients, such as bread crumbs, meat and vegetables. Traditional macaroni and cheese is a casserole baked in the oven; like this one but it’s different to the English recipes as this dish calls for some original French cheese that makes it very rich and creamy. It just melts in your mouth and is full of flavor.  I couldn’t get enough…might have snuck in a few extra helpings (sshh).

 

 

 

 

 

 

 

 

This recipe serves 6 people

 


 

Summary

Yield
Servings
SourceIle de France.com
Prep time
15 minutes
Cooking time
25 minutes
Total time
40 minutes
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Ingredients

1⁄2 lb
elbow macaroni
3⁄4 c
Milk
1⁄4 c
half and half
1  
Egg (room temperature)
2 oz
Ile de France Original Brie Cheese (shredded - freezing it first makes it easier)
2 oz
Ile de France Original Goat Cheese (crumbled)
4 oz
Sharp Cheddar Cheese (grated)
5 oz
Cream Cheese (room temperature)
1  
large shallot (minced)
1  
small clove garlic (minced)
1⁄8 t
Salt
1⁄8 t
Pepper
1⁄4 t
paprika
   
dash of hot sauce
1⁄2 c
Panko Bread crumbs
1⁄4 c
finely grated Parmigiano-Reggiano cheese
1 T
unsalted butter (melted)

Instructions

1. Preheat the oven to 350˚F
2. Butter a 1 1/2 quart baking dish
3. Cook the macaroni to al dente according to package directions in boiling, salted water (about 9 minutes)
4. Pour the macaroni into the prepared baking dish
5. In a blender or food processor, combine the milk, half and half, egg and blend well
6. Add the brie, goat cheese, cheddar, cream cheese, onion, garlic, salt, pepper, paprika and hot sauce and blend until smooth
7. Pour the cheese mixture over the macaroni and gently stir to combine (it will appear as though the amount of sauce is overwhelming the macaroni)
8. Toss the panko bread crumbs with the Parmigiano-Reggiano cheese and melted butter until the crumb mixture is evenly moistened
9. Sprinkle evenly over the casserole and bake for 20-25 minutes
10. If the top doesn’t brown enough during baking, run the casserole under the broiler for a minute or two. Let the casserole cool for at least 10-15 minutes before serving