Gourmet Macaroni and Cheese (thing)

This recipe is a significantly adapted version of Mrs. Cobb’s Macaroni and Cheese from The Cat Who… Cookbook by Julie Murphy and Sally Abney Stempinski (New York: Berkeley Publishing Group, 2003) to my personal tastes. This dish has become a staple in my family, appearing at Thanksgiving and other important food-related holidays. I have had great reviews from nearly everyone for whom I have cooked my macaroni and cheese. This recipe should serve about 6 people as part of a meal. I recommend a simple salad like the Spring Spinach Salad or even just iceberg lettuce or spinach with a light dressing. It works well if you have to cook for many people too - I have made it for a group of around 60 people before (with quite a bit of help!).

Ingredients

• 2 cups (500 mL) dry macaroni
• 1 onion, chopped
• 1/2 red and/or green bell pepper, chopped
• 4-6 oz. (120-170 g) sun-dried tomatoes, chopped
• 5 Tbsp (75 mL) butter or margarine, melted
• 1 tsp (5 mL) dry mustard
• 1/4 tsp (1.25 mL) black pepper
• 3 cups (750 mL) shredded extra sharp cheddar cheese
• 1 cup (250 mL) shredded mozzarella cheese
  
• 1/2 cup (125 mL) sour cream
• 1/4 cup (60 mL) half-and-half
• 3 eggs, beaten slightly
• 1/2 cup (125 mL) dry white wine

Directions

Preheat oven to 350 F (180 C). Cook macaroni according to directions on package.

Sauté onion, pepper, and sun-dried tomatoes in 1 tablespoon (15 mL) of the butter or margarine. Stir the vegetables while adding the mustard and black pepper. Set the mixture aside for later.

In another bowl, combine 2 cups (500 mL) cheddar cheese, mozzarella cheese, the remaining melted butter or margarine, sour cream, half-and-half, and eggs.

Combine the macaroni, sautéd vegetables, cheese mixture, and wine. Place in a greased casserole dish. Sprinkle the top with remaining cheddar cheese. Bake 40-45 minutes.

Suggestions/Substitutions

• I recommend a cheap Chardonnay for the wine. You can usually trust it to be drinkable when you finish up the bottle with dinner.


• If you use canned sun-dried tomatoes packed in oil, you can use the oil rather than butter or margarine for sautéing.


• If you are, like I was the first few times I made this dish away from home, unable to procure wine in a legal manner, cooking wine will work, but I do not recommend it. There is already a large amount of hidden sodium in this dish and the cooking wine will make it even worse, perhaps even on the verge of inedible. If you absolutely must use cooking wine, cut down a little on the cheese and do not use canned sun-dried tomatoes, which include oil and preservatives. You can probably find sun-dried tomatoes dry in a bag or bulk for cheaper anyway.


• I usually undercook the macaroni a little since it will cook slightly when baking, and mushy macaroni is no fun.


• I have a few finicky friends who do not like onions, bell peppers, or sun-dried tomatoes. I am flexible on including the pepper – I include pepper when I cook this for myself, but it is not necessary. I refuse to make this dish without the onions or sun-dried tomatoes, though. Sautéed onions add flavor and the ignorant are quickly converted, and the sun-dried tomatoes are easy enough to pick out if you cannot stand the thought of them in your mouth.


• As with any casserole-type dish, if you have leftovers, just refridgerate and reheat within a few days.

Bon appetit!