Smoked Horseradish Mac and Cheese

Anyone who has made homemade mac and cheese will most likely agree with the following statement:

It's not as easy as it looks.

Picture the ultimate mac and cheese. It's thick and creamy, has a full blown cheese flavor with a nice crunch from either breadcrumbs or slightly burnt cheese. The perfect mac and cheese needs little else to become a fantastic dinner. Usually just a salad and your drink of choice will do.

Last week at the West Side Market I spotted a smoked horseradish cheese that sounded delicious. I casually remarked to my friend that it looked interesting and I wouldn't have thought anything more about it. Little did I know the woman working behind the counter had the hearing of an owl and heard every word I said. Before I knew it she was offering me a sample and I had entered buttery, biting bliss. I had to buy some. I mean come on! Who can resist horseradish in cheese??

The second after I bought it I told my friend I was going to make mac and cheese with it. When you have an amazing tasting cheese, you need to showcase it. Aside from eating the block straight out of the fridge (which I wouldn't be above doing), the next cheesiest dish is of course mac and cheese.

Which brings me back to the problem with homemade mac and cheeses. Every time I have made one they don't taste cheesy enough. It just tastes like some noodles suspended with an ambiguous tasting sauce. Is it alfredo? Is there actually cheese in this thing? WHERE'S THE CHEESE?!

But I think I found the solution to this problem with this recipe. I swear Martha Stewart is a genius. Everything she touches is gold! First the cupcakes, then the dutch baby, now this mac and cheese.Through Martha I have learned the three basic rules for mac and cheese.

1. A roux is absolutely necessary for thick and creamy mac and cheese. Any average Joe or Jane can whip up a roux in a few minutes using flour, butter and any kind of milk. The any kind of milk thing is key. You can use skim milk and your sauce will taste 100% full fat without, well the extra fat of whole milk. Mac and cheese should never try and be a healthy dish.

Its like stuffing a rhino into a string bikini, but you can make a few changes that make it a bit less gut busting. Don't ask questions, just make the roux.

2. Use good quality cheese. I'm not talking Velveeta or any thing from a brand that rhymes with raft. I'm talking about cheese you buy in a market. That being said it doesn't have to be $20 an ounce. Ask for samples and find a kind that has a bite to it. Sharp cheddars, Asiago, Parmesan...these are all good choices. You also want to pick a milder cheese that can bulk up your mac. A nice mozzarella or yogurt cheese would work well.

3. Always sprinkle the top with something (edible of course). I personally advocate for homemade bread crumbs and more cheese. Sure my breadcrumbs look like a five year old's art project but once crisped in the oven they were delectable. You need a little crust on the top of your mac to balance out the creamy middle. This is a non-negotiable for me. Maybe that's why those boxed mac and cheese's never did it for me. It's all just mush.

Well done young grasshoppers. You have made it through mac and cheese 101. I hope you will use the rules I have shared with you and get to work making some kick ass mac and cheese. If you need a place to start, give this recipe a try. Its not too hard and if you're lucky enough to have some horseradish cheese hanging out in your fridge, its the perfect way to use it

Smoked Horseradish Mac and Cheese
Adapted from Martha Stewart

4 T. butter
3 slices bread, crust removed
2.75 cups milk
1/4 cup AP flour
1 t. salt
1/8 t. nutmeg
1/8 t. pepper
2.25 cups of horseradish (or any sharp) cheese, shredded 
1 cup mild cheese (I used a fromage blanc)
1.25 cup pasta, cooked

1. Heat oven to 375. Tear bread into bite sized pieces. Melt 1 T. butter and pour over bread. Set aside.
2. Melt remainder of butter in skillet over medium heat. Add flour and salt and whisk until a paste forms. Slowly pour in milk, whisking the whole time.
3. Continue whisking for approximately 10 minutes or until the sauce has thickened and the milk begins to bubble.  Remove from heat and stir in nutmeg and pepper.
4. Stir in 1.5 cups of sharp cheese and all of the mild cheese. Stir until sauce is smooth. Add pasta and stir until well combined. If you think there's too much sauce, don't worry. It thickens up considerably.
5. Pour mixture into square baking dish and bake for 20 minutes or until slightly browned on top. Allow to cool for 5 minutes. Enjoy :D

What I'm Listening to Today

Living of Love: The Avett Brothers
Oh Napoleon: The Acorn
You Might As Well: Sera Cahoone-->I adore this song. Sera has such a unique voice. Check out her Tiny Desk concert here.