Recipe: Grown-up Mac 'n' Cheese

Macaroni and cheese gets elevated with this archival Vancouver Sun recipe. Photo by Peter Hum /POSTMEDIA

Article content

Macaroni and cheese is a cosy comfort meal that’s perfect for fall.

Article content

While boxed iterations are OK in a pinch (no, really, we don’t judge), it’s truly best to whip up a recipe from scratch. It’s easy to do, requires only a few ingredients, and tastes far better than the pre-packaged alternative.

Article content

Article content

This recipe, pulled from the archival Vancouver Sun cookbook More Six O’Clock Solutions From The Vancouver Sun Test Kitchen, is “designed to appeal to an adult palette.” A few unexpected cheeses are added into the mix in lieu of the go-to cheddar.

Article content

Article content

Grown-up Mac ‘n’ Cheese

Article content

Article content

4 cups (1 L) elbow macaroni

Article content

1 cup (250 mL) milk (1 per cent milk fat)

Article content

3 large eggs

Article content

3½ cups (875 mL) finely grated provolone cheese

Article content

½ cup (125 mL) finely grated asiago cheese

Article content

2 tbsps. (30 mL) butter

Article content

Salt and pepper, to taste

Article content

Chopped fresh parsley for garnish

Article content

Cook macaroni in large pot of boiling salted water until tender; drain and return to pot.

Article content

Meanwhile, whisk together milk and eggs until thoroughly blended. Stir into hot pasta, then add provolone cheese, asiago, cheese and butter. Stir until well mixed.

Article content

Place over medium-low heat and cook for 3 to 5 minutes or until cheese has melted and the sauce is creamy, stirring consistently.

Article content

Add salt and pepper, to taste (we prefer a generous amount of pepper for an added kick). Serve sprinkled with parsley.

Article content

To bulk up the Mac ‘n’ Cheese, serve it with a side of crudités such as cauliflower, red and yellow bell pepper slices, radishes and fennel along with a store-bought dip.

Article content

Serves 6.

Article content