Let’s see. This is the fourth mac and cheese post on my blog. However, this one is totally inspired by my grandsons, the child gourmets.
As I mentioned in my previous post about minestrone soup, my daughter, Tricia is a chef. When she was in school, she would bring home food from class for her husband and two little boys. Those two boys now have very refined palates, especially Gavin (5).
I’ll give you an example. One night a few months ago we had a sleep-over with the boys. Gavin had said that he wanted hotdogs for dinner.
Great! No problem! Easy peasy dinner.
I got everything ready and we all sat down to eat. After a few minutes I noticed that Gavin hadn’t taken a single bite. “What’s the matter, Gavin?” I asked. “You aren’t eating anything.”
A very long discussion ensued, the outcome of which was this: I had bought ‘regular’ hotdogs and Gavin was used to eating ‘the big hotdogs like at Costco’. “My mom always gives us those big hotdogs with the big buns……………… And she puts pesto on them.”
The next day when my daughter came to pick up the boys, I told her about the hotdog incident. Tricia hesitated and then told me more about Gavin’s ‘hotdog’ preferences. Not only does Gavin eat pesto on his polish dogs, he also eats a dill mustard on them.
Later in the week, Tricia brought the boys back over for a visit. Gavin was hungry and wanted something to eat. I got a little anxious because I only had plain types of kid food in the house. You know, stuff like peanut butter and boxed mac and cheese. Regular kid food.
In a team effort, John and I came up with a game plan. I remembered that I had some sliced turkey from the deli and John remembered some white truffle butter that we had bought from a schwanky deli downtown. Score! Gavin loved his sandwich.
Later that same day, John and I went out shopping. We bought pesto, polish dogs, big hotdog buns, dill mustard and a few other very non-kid foods. John texted Tricia to let her know that the house was now stocked with Gavin approved food items. No sir, we were not ever going to be without gourmet kid food again.
As I was writing yesterday’s post, off the cuff I mentioned the ingredients for a “gourmet” mac and cheese. I wasn’t really thinking about the ingredients I had just thrown together in my head and typed into the post. It suddenly dawned on me that those ingredients would make a truly outrageous mac and cheese and I HAD to make it right away.
Sheesh! What a creation! It is ridiculously delicious; so full of flavor that your mind can barely comprehend what your mouth is trying to tell it. If you would like portion control (you’ll need it, trust me), then bake the mac and cheese in small, individual ramekins. I made this mac and cheese in several different sized dishes, 1/2-cup ramekins, 1 cup ramekins, and a 2-quart casserole dish. It worked equally well in all of them.
In the ingredient list below, as you will see, I did not cut any corners on fats. Hence, the need for portion control. Wait a minute. I lied. I did use half and half instead of heavy cream. So there, I saved on some calories.
Although the ingredients are fancy, the preparation could not be more simple. The longest part of the whole preparation time is bringing the water for the macaroni noodles to a boil.