June 12, 2017
There are so many creamy, nutty cheeses that are made in Ontario, it’s impossible not to include a classic mac & cheese on our cross-Canada edible road trip. People tend to think of mac and cheese as a complex dish, requiring a white sauce base and crumbly topping, but this easy one-pot mac and cheese can be done entirely on the stovetop, will make use of any cheese ends you have in your fridge, and will (hopefully) change the way you make mac & cheese. (Replace the box, that is.) All you do is cook the pasta and as it drains, warm some cream and whisk in grated cheddar, Gouda, raclette—anything creamy and meltable will work, even a bit of blue for flavour. It’s the easiest possible method, and although it sounds rich, the cream replaces butter and milk, so it isn’t as heavy as it sounds. Serve it with a quick sliced tomato salad, perhaps with some torn fresh basil, and you’ve got a fast dinner.
Speaking of quick, a Canada 150 Berry Cake takes no time at all for dessert!
Aged Cheddar and Raclette Mac & Cheese
Sometimes I’ll grate any cheese ends I want to spare from going mouldy, and transfer the grated cheese to a zip-lock bag in the freezer. When I have enough, I’ll make a pot of mac and cheese.
8 oz (about 1 3/4 cups) dry macaroni or other small pasta shapes
1/2 cup heavy (whipping) cream
1 1/2 cups grated cheese, such as aged white cheddar, raclette fruilano and Gouda
salt and pepper, to taste
In a medium pot, cook the pasta in plenty of water according to package directions or until al dente; drain and set aside. Set the pot back on medium-high heat, add the cream and warm for a minute, then add the cheese and stir until smooth. Stir the pasta back into the sauce, add another small splash of cream if it seems too thick, add salt and pepper if it needs it, and serve immediately. Serves 4.
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