HOLIDAY MAC AND CHEESE Nov 19 Written By Eleanor Debel PrintHOLIDAY MAC AND CHEESEYield 6Prep time15 MinCook time30 MinTotal time45 MinIngredientsCheese Blend1 lb extra sharp cheddar cheese1 lb smoked gouda1 lb three pepper colby jack 1 lb low moisture mozzarella 1 Tbsp chicken bouillon ½ cup (1 stick) unsalted butter 1 tsp chipotle chili powder½ tsp paprika ½ tsp fresh cracked black pepper½ tsp dried mustard 16 oz heavy cream 24 oz dried pasta (elbow or whatever shape you prefer for mac and cheese) finely chopped fresh parsley to garnishInstructionsPreheat your oven to 350 F Grate all the cheeses on a box grater or using an electric grater and combine all four grated cheese into a large bowl. Place 2 lbs of grated cheese into another large bowl and set aside. Bring a large pot of water to a boil over high heat and add in the chicken bouillon powder. Add the dried pasta and cook to full doneness according to the shape and package instructions (you don’t need to cook your pasta al dente here as you want it to be soft since it won’t cook long in the sauce). Drain the pasta and set aside. Place a large shallow pan over medium high heat and add ½ cup of butter. Once the butter is melted add in the chipotle chili powder, paprika, black pepper and dried mustard and cook, stirring constantly, for one minute just to toast the spices. Add the heavy cream to the pan with the butter and spices and cook, stirring, until the cream just starts to bubble. Reduce the heat to medium low and add in one half of the shredded cheese. Continue to cook the sauce for 4-5 minutes on a very low simmer, just to bring the cream together with the cheese and create the cream sauce. Once the cheese is melted and the sauce is slightly thickened remove from the heat and stir in the cooked pasta. Pour half of the sauced pasta into a large 9x13 baking dish (or anything of a similar size), then sprinkle the layer of pasta with half the remaining shredded cheese, layer the rest of the sauced pasta on top, then finish with the remaining shredded cheese over top. Bake in the preheated oven for 15 minutes, or until the cheese on top is melted and lightly browned, and the sauce is bubbling merrily. Garnish with a sprinkle of chopped parsley, let cool for 10 minutes before serving. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance pastatechniqueholiday Eleanor Debel
HOLIDAY MAC AND CHEESE Nov 19 Written By Eleanor Debel PrintHOLIDAY MAC AND CHEESEYield 6Prep time15 MinCook time30 MinTotal time45 MinIngredientsCheese Blend1 lb extra sharp cheddar cheese1 lb smoked gouda1 lb three pepper colby jack 1 lb low moisture mozzarella 1 Tbsp chicken bouillon ½ cup (1 stick) unsalted butter 1 tsp chipotle chili powder½ tsp paprika ½ tsp fresh cracked black pepper½ tsp dried mustard 16 oz heavy cream 24 oz dried pasta (elbow or whatever shape you prefer for mac and cheese) finely chopped fresh parsley to garnishInstructionsPreheat your oven to 350 F Grate all the cheeses on a box grater or using an electric grater and combine all four grated cheese into a large bowl. Place 2 lbs of grated cheese into another large bowl and set aside. Bring a large pot of water to a boil over high heat and add in the chicken bouillon powder. Add the dried pasta and cook to full doneness according to the shape and package instructions (you don’t need to cook your pasta al dente here as you want it to be soft since it won’t cook long in the sauce). Drain the pasta and set aside. Place a large shallow pan over medium high heat and add ½ cup of butter. Once the butter is melted add in the chipotle chili powder, paprika, black pepper and dried mustard and cook, stirring constantly, for one minute just to toast the spices. Add the heavy cream to the pan with the butter and spices and cook, stirring, until the cream just starts to bubble. Reduce the heat to medium low and add in one half of the shredded cheese. Continue to cook the sauce for 4-5 minutes on a very low simmer, just to bring the cream together with the cheese and create the cream sauce. Once the cheese is melted and the sauce is slightly thickened remove from the heat and stir in the cooked pasta. Pour half of the sauced pasta into a large 9x13 baking dish (or anything of a similar size), then sprinkle the layer of pasta with half the remaining shredded cheese, layer the rest of the sauced pasta on top, then finish with the remaining shredded cheese over top. Bake in the preheated oven for 15 minutes, or until the cheese on top is melted and lightly browned, and the sauce is bubbling merrily. Garnish with a sprinkle of chopped parsley, let cool for 10 minutes before serving. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance pastatechniqueholiday Eleanor Debel
