We are amping up the regular ol’ macaroni and cheese recipes this week. Owner of Golden Fig, Laurie Crowell, gives us her version.
Thursday, March 16th, businesses on Grand Avenue are banding together to have a fun Girls Day Out on Grand Avenue! Many of the Avenue businesses will have fun specials, drawings, sampling etc all day/evening. For more information and a thorough list of all the specials and activities folks can email Arlene at firstname.lastname@example.org.
1 1/2 cups elbow macaroni or 3 C cavatappi (dried)
2 Tablespoons butter
2 Tablespoons all purpose flour
1 tsp Dynamite Herbs
1 cup half and half (milk also works)
2 cups grated sharp cheddar cheese
1/2 teaspoon Dijon mustard
2 ounces cream cheese cut into cubes
Salt and pepper
Bring a large pot of lightly salted water to a boil for the pasta.
Add in the pasta and cook until al dente–check your box for the right time, usually about 10-12 minutes. Don’t overcook it. While pasta is cooking, begin sauce.
In a separate, large saucepan or skillet, melt the butter and add the flour and herbs. Cook on medium heat one minute until the flour browns just slightly.
Add the half and half and a dash of salt and pepper.
Cook until thickened and starting to bubble; about 5-7 minutes.
Add the mustard and stir to combine followed by the cheddar cheese
Stir until the cheese melts.
Add the pasta, and toss.
Add in the cream cheese and stir until the cubes melt and the sauce is completely smooth.
This is a super versatile recipe….some variations…
Chevre and Tomato Mac
Switch 8 oz chevre for cheddar and cream cheese. Stir in Sundried or fresh tomatoes
Add 1/2 tsp Curry Powder to flour to make Curried Mac
Substitute 1 C cheddar for mozzarella then add 1 TB prepared basil pesto and fresh tomatoes for an Italian twist.