I made Rick my “just use the leftovers” mac and cheese for dinner tonight. This is my way of using up any leftover bits and pieces of cheese and handfuls of various pastas. Along with that, he grilled filet mignon and we roasted some vegetables.
To get started, preheat the oven to 350°F and grease or spray a loaf pan.
Cook 8oz of (small shaped) pasta, set aside until needed.
In a sauce pot on medium, melt 2tbl unsalted butter then add 2tbl flour. Whisk until pale yellow. Slowly add 1cup chicken stock (room temp.) while whisking. Continue cooking for 5-10 minutes or until thick like gravy. Remove from heat and slowly whisk in 1/4cup dry white wine and 1/2cup whole milk. Put it back on the heat (med. low and do not let it boil) for another 5-10minutes or until thick like gravy. Once it’s thick again, take it off the heat and stir in 1/2tsp lemon juice, 2tsp Dijon mustard, 4oz Gruyere and 2oz Gorgonzola cheese*. Keep stirring until the cheese is melted, taste for salt and pepper. Add the cooked pasta, stir to combine.
Pour mixture into the prepared pan and sprinkle on top 1/4cup panko breadcrumbs**, 2-3tbl parmigiano and drizzle with extra virgin olive oil.
Bake 20-25 minutes until it’s bubbly around the edges and the top is golden brown***. For the vegetables^, season with salt and pepper and drizzle with extra virgin olive oil. Roast along side the mac and cheese.
* You can use whatever cheese suits your taste. Just be sure to use 6oz total.
** You can use regular breadcrumbs but the panko makes the top extra crunchy.
***We rarely get the top to brown enough for our taste so we broil it for a couple of minutes.
^ We used (again) odds and ends of vegetables we had. Feel free to use whatever suits your taste though.
8oz pasta (small shaped)
2tbl unsalted butter
1cup chicken stock, room temp.
1/4cup dry white wine
1/2cup whole milk
1/2tsp lemon juice
2tsp Dijon mustard
1/4cup Panko breadcrumbs**
2-3 tbl Parmigiano
extra virgin olive oil
salt and pepper