Rebar ~ Mac & Cheese

Sunday I made my first recipe from my new Rebar cookbook Audrey's Mac & Cheese. I really enjoyed it, the only thing I wanted was a little more sauciness. The recipe below is almost exact ~ I had to cut it in half for the sake of our budget AND our waistlines.




Audrey's Deluxe Mac & Cheese



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups pasta -- dry
2 tablespoons olive oil
1/2 large yellow onion -- minced
salt -- to taste
4 cloves garlic -- minced
2 tablespoons fresh oregano -- chopped
1 tablespoon fresh thyme -- chopped
1/4 cup Italian parsley -- chopped
2 tablespoons butter
1 3/4 cups milk
2 tablespoons flour
2 cups grated aged white cheddar
2 cups fresh breadcrumbs
1/2 cup grated parmesan cheese
1/2 cup pine nuts

Cook pasta until just done. Strain and toss with a light coating of olive oil.

Heat 1/2 tbsp of olive oil in a skillet and saute onion for five minutes. Add half the garlic and some salt and saute until garlic is golden. Transfer to a bowl and stir in half of the herbs. Set aside

Next, make a roux. Gently heat the milk and keep it warm. Set a saucepan over medium heat and melt the butter. Sprinkle in the flour and whisk constantly as the flour and butter turn golden. Gradually add warm milk and salt and whisk thoroughly. Heat until sauce thickens (about 10 minutes). Add the sauteed onion/herb mix, grated cheese and stir until cheese melts. Season to taste.

Finally make the topping. Combine the breadcrumbs with the remaining garlic, herbs, Parmesan, pine nuts, salt, pepper and remaining olive oil. Mix thoroughly.

Preheat oven to 350. Combine the pasta and cheese sauce in a large bowl and mix well. Pour into an oiled baking dish. Scatter the topping over the entire surface, working some of it into the noodles. Bake uncovered until golden and bubbly, about 45 minutes. Serve.

Source:
"Rebar Cookbook"
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Per Serving (excluding unknown items): 741 Calories; 39g Fat (47.1% calories from fat); 31g Protein; 67g Carbohydrate; 3g Dietary Fiber; 78mg Cholesterol; 623mg Sodium. Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 6 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0