So some of you might already know this as I announced the blunder on Facebook this past week, but I thought I could made that wonderful homemade butter using whole milk. I purchased a very nice quart of un-homogenized whole milk, it even came in a glass jar. Then I whipped it for an eternity until I realized that I needed heavy cream and that the milk was content to whir around and around until I got sick of hearing the mixer, never changing texture or viscosity. In any case, I could not let this whole milk go to waste so I made about the fattiest version of mac and cheese you can think of. It is so good, creamy, rich, comforting. A true guilty pleasure.
This my friends is not for the faint of heart, for those watching their weight or counting calories. This is just for those who want to eat cheesy gooeyness completely unadulterated by diets and health food!
Ingredients (Recipe inspired and adapted from Alton Brown)
1/2 lb pasta like elbow
3 T butter
3 T flour
1 T mustard
3 C whole milk
1/2 t paprika
6 oz shredded medium or milk cheddar
6 oz “super” (added by the hubs) aged cheddar
1 oz blue cheese
3 T butter
1 C panko bread crumbs
Preheat oven to 350.
Boil pasta so that it is a little harder than al dente, about half cooked.
Melt 3 T butter in a sauce pan over medium heat. Add flour and mustard and combine into a smooth mixture. Add on cup of milk and whisk until all of the lumps are integrated. Add the remaining two cups of milk and the paprika. Cook for 5 minutes, stirring frequently to avoid build up on the bottom of the pan. Burned milk is no fun!
Mix in 3/4 of the cheddar cheeses. Once all of the cheese is melted add the pasta and mix to thoroughly combine. Put half of the mixture in a 9 x 13 baking dish. Sprinkle with the blue cheese. Add the second half and cover with remaining cheddar cheese.
Melt 3 T butter in small pan. Add panko and toss to coat. Sprinkle over the top of the mac and place the dish in the preheated oven for 30 minutes. Remove and allow to set up for 5-10 minutes.