Mac & Baby Swiss with Roasted Garlic & Sun-dried Tomatoes

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I bet you thought that I forgot about you and Reel Flavor. Don't worry…I'm back! It has been a crazy hectic month or so, but my life should hopefully die down at least a little bit for the rest of the summer. Here's to wishful thinking :).

I had the pleasure of using some really delicious baby swiss cheese for today's recipe, provided by Yankee Hollow, a new website where you can sign up for their US artisan cheese of the month club. If you are a cheese lover, which I feel like most are, you should definitely check out their website! The baby swiss I used in this recipe is made by Deppeler's Cheese Factory, which is a Wisconsin based cheese company. Their baby swiss is really amazing – super creamy and packed full of flavor. You know how some Swiss cheeses lack overall flavor? Not this one. You've got to try it out! I'm looking forward to working with Yankee Hollow and their amazing cheeses again soon!

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This mac & swiss recipe may be one of my best mac n cheese creations and I didn't even use cheddar! I don't feel like it was missing it either. I hope you enjoy it and I promise I will have more recipes for you soon! I won't leave you high and dry for as long this next time :).

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Ingredients:
2 cups macaroni pasta (I used gluten-free macaroni
2 cups shredded baby swiss cheese + a little extra for topping (I reckon you could use regular swiss if you don't have baby swiss, but make sure it's a good brand…I bet gruyere would be amazing AND expensive!)
1 head of garlic
1 tbsp olive oil
1 egg
1/4 cup sundried tomatoes
2 tbsp butter
2 tbsp flour (gluten-free, of course)
1 cup milk
1 tsp mustard powder
1 tbsp dried oregano
Pinch of salt & pepper
About 2 tbsp bread crumbs (gluten-free)
1/2 tsp paprika
Cooking spray

***You'll need a small square of aluminum foil for roasting the garlic.

Directions:

  • Boil some water
  • Preheat oven to 350
  • Remove most of the outer skin of head of garlic and slice the very top of cloves off (as shown in video)
  • Drizzle with a little olive oil and wrap in a little foil
  • Pop garlic in oven and bake for about 15-20 minutes
  • Your water should be boiling by this point, so pour in macaroni and let that boil until it is almost tender, but not all the way tender (you will be baking it too, so no need to cook it all the way at this time in the process)
  • Meanwhile, chop up the sundried tomatoes and shred cheese if it isn't already shredded
  • Beat egg in a small bowl and set aside
  • Melt butter in a large pot on medium heat
  • Slowly add in 2 tbsp flour to make a roux
  • Then slowly add in the milk and continue to stir until thick
  • Take about 1/4 of this mixture and slowly add it to the small bowl containing the egg and continue to beat it (don't pour it all in at once otherwise it will cook the egg)
  • Add the egg mixture into the large pot and stir
  • Now add in the cheese and stir
  • Once melted add the mustard powder, oregano, sundried tomatoes, roasted garlic, paprika and salt and pepper
  • Taste everything and add in more salt and pepper as needed
  • Pour in cooked macaroni and mix everything through until the pasta is completely coated
  • Taste one noodle and add more salt and pepper if needed
  • Spray a baking dish and pour everything in
  • Sprinkle the top with a little more salt, a little bit more cheese, and then top with the breadcrumbs
  • Bake at 350 for about 25-30 minutes
  • Enjoy!

Mac & Swiss with Roasted Garlic & Sun Dried Tomatoes Recipe Reel:

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