We went down to the beach for Thanksgiving. The weather was amazing and we had a wonderfully relaxing time. Our favorite dinner was at Seagar's in the hotel. The food was incredible. My favorite part of the meal was the macaroni and cheese. It was to-die-for delicious. It was so good, that we went back on our last night and shared a crab cake (it was more like a crab boulder) and an order of the macaroni and cheese.
I decided to try my hand at recreating the macaroni and cheese at home, and it turned out great! Chicken Legs said it tasted better than the original. This macaroni and cheese uses Camembert cheese. This was the first time we had heard of it. It is similar to brie. We picked up a wheel form Whole Foods and quickly realized that it stinks to high heaven. OMG! Make sure you buy this the day you make it and go straight home. (The macaroni and cheese doesn't stink - I promise). It is incredible that something so stinky can taste so amazing. Best macaroni and cheese EVER! I am already planning on making this again.
Steakhouse Mac & Cheese
- 1/2 lb campanelle pasta
- 3 Tbsp butter
- 3 Tbsp all purpose flour
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 1/2 cups heavy cream
- 1 cup milk
- 3 oz camembert cheese
- 3 oz provolone
Preheat oven to 350.
Cook pasta according to package directions. Drain and set aside.
Melt butter in a large sauce pot over medium heat. Add flour and cook 1 – 2 minutes, but do not brown. Add cream, milk, salt, pepper, onion powder and garlic powder
Bring pot to a simmer. Cook until sauce is thick, about 5 – 6 minutes. Blend cheese into sauce and add cooked pasta.
Pour pasta and sauce into a 9-inch square baking dish. Bake for 20 minutes.
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