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Mac-n-Cheese – serves 4-6
Ingredients
10 c water
Salt
3 c elbow macaroni
1 qt. heavy cream
2 cl garlic, crushed
1 c broth—mushroom or vegetable work well
2 T Dijon mustard
3 1/2 c grated gruyere
Pepper
1/2 c finely grated parmesan
1/2 c grated sharp cheddar
1/2 t nutmeg, grated
Worcestershire sauce, to taste
Hot sauce, to taste
1/3 to 1/2 c bread crumbs
- Preheat the oven to 350 degrees F. In a large pot bring the water to a rolling boil. Add the salt. Add macaroni and stir occasionally. Cook until the macaroni is still firm, 8 to 10 minutes. Drain the noodles and set aside.
- In the same pot bring the cream, garlic, and stock to a simmer. Add the mustard, 3 c gruyere, and nutmeg. Season with S&P to taste. Simmer gently, stirring constantly, until the cheese is melted and mixed well with the cream. Add the parmesan and cheddar. Stir and simmer again until smooth. Add a splash of Worcestershire and a splash of hot sauce. Stir to blend.
- Add the macaroni to the cream and mix gently. Allow the macaroni to rest on the stove, 5 to 10 minutes.
- Fill a baking dish with the macaroni mixture, top with bread crumbs, the remaining gruyere cheese, and bake 10 to 12 minutes or until the bread crumbs crust on top. Serve immediately.once, until slightly browned. Transfer
- Serves 4-6
About the Author
Ruby Dee is a singer and songwriter whose latest release “Live From Austin Texas” earned her rockabilly-roots band Ruby Dee and the Snakehandlers a Grammy consideration for Best Americana Album in 2011. Her cookbook “Ruby’s Juke Joint Americana Cookbook” shares 120 of Ruby’s original recipes, and includes a CD of music to cook by. For more information on Ruby’s Juke Joint Americana Cookbook, to listen to Ruby’s Kitchen Radio Show or to contact the author, go to www.rubysjukejoint.com and of course Facebook at http://www.facebook.com/home.php#!/pages/Rubys-Juke-Joint-Americana-Cookbook/183336818364780 and Twitter at @rubysjukejoint.