Cassidys Mom
Posted : 8/25/2008 7:53:40 PM
I have a couple of mac & cheese recipes that I make with modifications. This is the first one, Macaroni & Cheese with Mushrooms & Bacon: http://www.epicurious.com/recipes/food/reviews/MACARONI-AND-CHEESE-WITH-MUSHROOMS-AND-BACON-108958
I HATE mushrooms so I omit them, and rather than bacon I use cubed ham - less fat, and it's precooked so it's faster and more convenient. I leave the parsley out too, it doesn't seem right in mac & cheese to me. Instead of just sharp cheddar I use a mix of sharp white cheddar (Black Diamond is a good one), a hard cheese like parmesan or asiago, and a good quality blue cheese. You may have to experiment to come up with a combo you like, but I've found that strongly flavored cheeses are best. I don't own a double boiler, so I just use low heat and stir a lot. If the cheese sauce doesn't have enough kick, you can add some cayenne pepper (sparingly!) and/or dijon mustard.
The other recipe isn't technically mac & cheese since it also has tomatoes, but it's a very yummy cheesy pasta recipe - Penne with Tomatoes, Olives & Two Cheeses: http://www.epicurious.com/recipes/food/views/PENNE-WITH-TOMATOES-OLIVES-AND-TWO-CHEESES-513
It's best with the Havarti that the recipe calls for, but if you can't find that, another soft cheese with an assertive flavor would work. Mozzarella is too mild, but smoked Mozzarella, or smoked fontina would be good substitutes. And while it would be okay with black olives, (or without, if you don't like olives) Kalamata olives are best. I don't cook the sauce as long as it calls for either, you just want it to not be too runny.