Getting My Mac On

52 macs in 52 weeks

July 20, 2020
MaryAnne

2 comments

Week 20: Three Cheese Mac

It has been very hot the last several days and I don’t have great air conditioning and I think my brain melted so not a lot of thinking power was available to plan this week’s post. I basically looked through my cheese drawer (it’s the one where other people keep vegetables) and found three different kinds of cheese, and voila: Three Cheese Mac.

Also, it’s my sister’s birthday, so happy birthday, Gina! It’s her fault this post is so short, since I had to hang out at her house this afternoon and celebrate.

Three Cheese Mac

INGREDIENTS

  • 8 ounces ziti pasta
  • ½ cup butter
  • ½ cup flour
  • 3 cups milk
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Parmesan cheese
  • 1 cup shredded Gruyere cheese
  • 1 tsp. dry ground mustard
  • 1 tsp. Kosher salt

DIRECTIONS

  • Bring a pan of salted water to a boil and cook the pasta for 9-10 minutes. Drain and rinse with cold water.
  • Warm the milk over low heat until just on the verge of bubbling.
  • Melt butter over medium heat and stir in flour. Whisk approximately 3 minutes.
  • Slowly add the warm milk, whisking continually. It will be very thick and then will smooth out.
  • Stir in the dry mustard and salt.
  • Scoop out ½ – 1 cup of the sauce and reserve for future re-heating as needed. (You may need to add more cheese in that case.)
  • Add the cheeses and stir until melted and sauce is smooth.
  • Add the pasta and stir until coated.
  • Top with additional shredded cheese (optional).

RESULTS

This is good. I’ve had a few WOW results recently, and this doesn’t quite hit that level (and possibly suffered a little in comparison), but it’s an absolutely fine entry in the series. Unlike some that are best straight from stove to table, I think this one benefits from sitting a while to let the flavors deepen. I enjoyed it more on the second serving. In fact, trying it again after several hours bumped up the rating by half a noodle!

NOTES

  • The rough measurements I was working from was ~2 cups of cheese total, so I started with ¾ cup of each. It did not seem cheesy enough, so I quickly grated some more and dumped it in, so it was more like 1 cup of each type.

Posted July 19, 2020

2 thoughts on “Week 20: Three Cheese Mac

  1. Yum! Love how cheesy and gooey that last picture looks!

    Like

  2. Pingback: Week 44: Roasted Veggies Mac | Getting My Mac On

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