Since leaving Hearsay Gastro Lounge I have been asked repeatedly about the Mac and Cheese we served there. I can boastfully say it is my recipe and is their number one selling item. The recipe calls for it to be cooked together and placed in a casserole dish. You can do this, but it is a lot more elegant (if mac and cheese can be elegant) to put it into individual ramekins. Place cheese on top and lightly brown to a golden color under a broiler. This is a very good mac and cheese and has been written about by 5 different food critics here in Houston. Give it a try and then tell your friends to visit my blog for more recipes in the days to come. Enjoy!!!
Mac and Cheese
½ pd. Small elbow macaroni
16 oz. chicken stock
1 medium Shallot minced
8 oz. Butter (salted)
8 oz. Velveeta
2 oz. Aged Gouda
2 oz. Extra Sharp Cheddar
1 oz. Parmesan
Black Pepper to taste
Cook macaroni in chicken stock until very al dente. Drain noodles and reserve chicken stock. In a large pan melt butter and then shallot. Cook until translucent. Add Velveeta cheese and reserved chicken stock. Stir until cheese has melted and sauce starts to form. Slowly add rest of cheese and stir until smooth. Add pepper to taste. Add macaroni noodles and stir until noodles are evenly coated. Pour into casserole dish and cover with thin coating of grated Gouda, cheddar and parmesan. Cook in a 350 degree oven until heated throughout. Then place under broiler to lightly brown cheese topping.
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1 comment:
yum-mmy! plz come to austin and make this for finnegan. and me. and josh. and me.
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