The weather in Wisconsin is so unreliable. After several days of temperatures in the 80s and 90s, the temperature dropped about 30 degrees to cool, windy, rainy weather. And with that weather, came an immediate appetite shift from salads and fresh vegetables and fruits to warm, creamy comfort foods. It's amazing how our bodies work with the weather, isn't it?
Not willing to completely succumb to the craving because I really wanted to use all the fresh herbs proliferating in my garden, I decided to make a baked macaroni and cheese that still remained decidedly spring-like by using more delicately flavored cheeses than the traditional sharp cheddar and several of those fresh, flavorful herbs. The result was a lovely, elegant, creamy macaroni and cheese that practically burst with the bright flavors of the herbs.
The method for a baked macaroni and cheese is the same as a stove-top macaroni and cheese. In fact, it is all made on the stove-top, then assembled, topped with a buttered crumb mixture, and baked until golden and bubbly. To make everything go smoothly, it is best to get your ingredients together in individual bowls before you start; combine the cheeses and herbs, garlic and mustard in one bowl for quick and easy dumping into the pot of warm milk, and the topping in another.
Macaroni and Cheese with Fresh Herbs
serves 4-6
- 8 oz medium size shell shaped pasta
- 1/4 c butter
- 1/4 c flour
- 2 c milk (preferably whole milk)
- 1 1/2 c (6 oz) Fontina cheese, shredded
- 1/2 c (2 oz) Parmesan cheese, shredded (not grated)
- 1 large clove garlic, pressed
- 1 Tbs fresh oregano, chopped
- 2 tsp fresh rosemary, chopped
- 1 tsp fresh marjoram, chopped
- 1 tsp dijon mustard
- 3/4 tsp salt
- few grinds freshly ground black pepper
- 1/2 c dried bread crumbs
- 1/4 c Asiago cheese, grated (you can use Parmesan if you'd like)
- 2 Tbs butter, melted
- 1 Tbs fresh parsley, chopped
Bring a large pot of water to a boil. Boil pasta according to package directions. Drain and set aside.
In medium saucepan over medium heat, melt butter. Whisk in the flour and cook for several seconds until the mixture is bubbly. Slowly, whisking constantly, pour in the milk. Continue to whisk until the milk mixture has thickened and just begins to form the first thick bubble or two, about 3-4 minutes. Stir in the Fontina, Parmesan, garlic, oregano, rosemary, marjoram, dijon, salt, and pepper. Remove from heat and continue to stir until the cheese melts.
Toss the pasta with the cheese sauce and pour into the buttered pan.
In a small bowl, combine the breadcrumbs, Asiago, melted butter, and parsley.
Sprinkle over the macaroni and cheese.
Bake in preheated oven for 20-25 minutes, or until the crumbs are browned and the cheese is bubbly.
