Experiment: Macaroni and Cheese

Last night I made an experimental macaroni and cheese that I just have to share with you. This recipe’s creation was based on what I had available. The adage ‘necessity is the mother of invention’ seems to apply here and I believe this scenario happens to everyone that cooks at some point. The key element here is the cheese sauce. I substituted sour cream and water for the milk and used creamy havarti and fontina cheeses. For seasonings, I added herbs de provence along with ground mustard and white pepper. This combination produced a creamy, slightly sour, slightly nutty and subtly herbal cheese sauce – unique and delicious. Topped with browned panko crumbs and baked until bubbly, this is a macaroni and cheese you didn’t know you wanted… until now!

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Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 2

Ingredients

4 oz macaroni
2 tbsp butter, divided
4 tsp flour
½ cup sour cream
½ cup water
3 oz creamy havarti, cubed
3 oz fontina, cubed
1 oz shredded mozzarella
¼ tsp white pepper
¼ tsp dry mustard
1 tsp herbs de provence
½ cup panko bread crumbs

Instructions

Preheat the oven to 375 degrees.
Prepare the macaroni per the package instructions to an al dente consistency.
In a small bowl, combine the sour cream, water, white pepper, mustard, and herbs de provence.
In a sauce pan, heat the butter over Medium heat.
Once the butter is melted, add the flour and whisk until combined to create a roux.
Cook the roux until a light tan.
Add the sour cream mixture and cook until slightly thickened.
Add the cheeses and stir to melt and combine.
Reduce heat to Medium-Low and add the cooked macaroni, stirring to combine.
Spray a small baking dish with canola oil.
Spoon/pour the macaroni and cheese into the baking dish.
In a small suate pan, melt the remaining butter over Medium heat.
Add the panko crumbs and stir gently to combine with the butter.
Brown the crumbs before spreading over top of the macaroni and cheese.
Bake for 30 minutes or until bubbly.
Let cool for 5 - 10 minutes before serving.