I’m all about easy recipes, so I’m loving this 15 minute mac ‘n cheese recipe from David Venable’s newest cookbook, Back Around the Table, which came out this week:
Five-Cheese, Fifteen-Minute Stovetop Mac ’n’ Cheese
From the Book, IN THE KITCHEN WITH DAVID: QVC’s Resident Foodie Presents Back Around the Table; © 2014 by David Venable. Reprinted by arrangement with Ballantine Books, an imprint of The Random House Publishing Group, a division of Penguin Random House, Inc. All rights reserved.
Anyone who knows me knows that I love macaroni and cheese. It is, hands down, my favorite dish in the world. But, I have to admit, mac ’n’ cheese takes time to make and bake, so I decided to create a streamlined, stovetop version that doesn’t skimp on flavor or creaminess. The best part— besides its scrumptious goodness — is that it takes just fifteen minutes. I use five cheeses— smoky Gouda, nutty Gruyère, fruity Asiago, and two sharp Cheddars. Gemelli, which means “twins” in Italian, are a short double- twisted pasta shape that holds on to the sauce. If you love
melted cheese, sprinkle some additional Cheddar on top and place the pot under a preheated broiler for 3 to 4 minutes. Of course, I would always recommend adding some divine swine— like cooked, crumbled bacon on top!
Makes 6 to 8 servings
3 tablespoons unsalted butter
2 tablespoons all- purpose flour
1 teaspoon dry mustard
2 cups heavy cream, warmed
1 cup (4 ounces) shredded smoked
½ cup (2 ounces) shredded Gruyère
¼ cup (1 ounce) shredded Asiago
1 cup (4 ounces) shredded yellow
extra- sharp Cheddar
2 cups (8 ounces) shredded white sharp
1 pound gemelli or other pasta twists,
½ cup sour cream
1 teaspoon kosher salt
½ teaspoon white pepper
Melt the butter in a Dutch oven over medium heat. Add the flour and mustard and stir with a wooden spoon or whisk until a thick paste forms, 2 to 3 minutes. Stir in the cream and bring the mixture to a simmer, stirring until the sauce becomes thick.
Add the Gouda, Gruyère, Asiago, yellow Cheddar, and white Cheddar, stirring the cheeses until melted and the sauce is smooth. Add the cooked pasta and stir well to combine. Stir in the sour cream, salt, and white pepper and cook until the ingredients are combined and hot, 2 to 3 minutes. Serve immediately.