Recently, I acquired the book “Master Chef Cookbook”. (Follow the link and use the preview. Take a peek inside.) This cookbook has a lot of really nice recipes in it. The best part of it, is these recipes are guaranteed winners! Keepers! This book is from the series, Master Chef Show, in the nationwide search for America’s best amateur chef. These talented home cooks showed the judges, and the world, what America is really cooking. Here you will find the winning dishes! Ahem, I digress, this is not a cookbook review post, this is a recipe (that I adapted, ever so slightly) for a killer Macaroni & Cheese! This is, (although expensive, but worth it!) the best Macaroni & Cheese that my family has had the pleasure of eating. (Voted best by my family!) This really is a good macaroni and cheese and comes highly recommended! (The picture shows how the mac & Cheese will look if you choose not to use the bread crumbs. I had to satisfy a dietary request and leave part of the panko mixture off. If you can get away with it, I suggest the panko Bread Crumbs. They give the dish a little crunch, flavor and texture boost!)
Chic Macaroni & Cheese
Slightly Adapted From: Master Chef Cookbook (See above Link)
Recipe Courtesy of Faruq Jenkins
For his signature dish, Frauq re-created his grandmother’s recipe for super satisfying cheesy goodness. “I wanted to put my own spin on my 80-year-old grandmother’s beloved macaroni and cheese while honoring her at the same time.” Faruq says. Gordon Ramsey issued him a warning: “If you’re going to bring us mac and cheese, make sure it’s the best.” Ultimately, Gordon was impressed – and praised Faruq’s crisp and flavorful bacon-crumb topping with soft, velvety pasta in cheese sauce bubbling below.
Serves 6.
1/2 Cup (1 Stick) Butter, at room temperature, plus extra for greasing pan
1 can (12 oz.) Evaporated Milk
2 Cups shredded Sharp White Cheddar Cheese
Pinch of Cayenne Pepper
1 small Onion, diced
1 clove Garlic, minced
2 Large Eggs
1 1/2 Cups Dry Elbow Macaroni, cooked al dente and drained
Kosher Salt and Freshly Ground Black Pepper
2 Cups Shredded Fontina Cheese
1 1/2 Cups Havarti Cheese
6 Bacon Strips
1 Cup Panko (Japanese) Bread Crumbs
1/2 Cup Grated Parmesan Cheese
Preheat the oven to 375 degrees F. Using the additional softened butter, grease the bottom and sides of a 10X8 baking dish. In a pot over medium-low heat, combine the 1/2 cup of butter, evaporated milk, and Cheddar. Sprinkle in the cayenne and gently simmer, stirring occasionally, for 6 to 8 minutes, or until the mixture thickens into a creamy cheese sauce. In a small skillet, with a little bit of olive oil, saute the onions until tender, about 2-3 minutes. Add the minced garlic and saute until garlic is fragrant. Set aside. In a large mixing bowl, whisk the eggs until foamy. Add the cooked macaroni and mix to coat the noodles evenly. Add the onions and garlic. Season with salt and pepper. Slowly pour in the hot cheese sauce, stirring to combine. Add the Fontina and Havarti cheeses and toss to evenly distribute.
Meanwhile, place a skillet over medium low heat. When pan is hot, add the bacon and fry for 5 minutes, or until crisp on both sides. Remove the bacon to a plate lined with paper towel. When it has cooled, crumble the bacon into a bowl and add the bread crumbs and Parmesan. Remove the mac and cheese from the oven and sprinkle the top with the bread crumbs. Bake for 8 to 10 minutes longer, or until lightly toasted golden brown. Cool for 5 minutes.
For a great presentation, punch out a piece of the mac & cheese with a round 3 inch biscuit cutter.
