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Havarti and Horseradish Stovetop Mac and Cheese CARLA HALL

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Looking for a different take on Mac and Cheese? Carla Hall’s got the answer!

ingredients
HAVARTI AND HORSERADISH STOVETOP MAC AND CHEESE
1 pound elbow macaroni
1 stick unsalted butter
1 medium onion (peeled, diced)
2 garlic cloves (peeled, minced)
1/2 cup all-purpose flour
1 tablespoon dry mustard
4 cups milk (heated)
3 tablespoons prepared horseradish
1 pound havarti cheese (shredded)
Kosher salt and fresh ground black pepper (to taste)
RYE BREADCRUMB TOPPING
1/2 cup rye fatboy toasted breadcrumbs
1/4 cup unsalted butter (melted)
2 tablespoons fresh dill (chopped)
2 tablespoons fresh parsley (chopped)
Kosher salt and fresh ground black pepper (to taste)

directions
Bring a large pot of water to a boil. Season with salt and add elbow macaroni. Cook 2 minutes less than package instructions. Drain into a colander.
In a large Dutch oven over medium heat, add butter, and allow to melt. Add the onion and garlic, saute until translucent and softened, about 5-7 minutes. Add the flour and dry mustard. Slowly whisk in the milk, and horseradish. Continue to stir with a wooden spoon and cook until thickened, about 5 minutes. Stir in cheese and cooked macaroni. Season with salt and pepper to taste.
For the Breadcrumbs: Place the rye bread in the bowl of a food processor. Pulse until coarsely ground.
In a medium saute pan over medium-high heat, add the butter and breadcrumbs. Cook until golden brown and crunchy, about 5 minutes. Remove from the heat and stir in dill and parsley. Season with salt and pepper.
Tip: Use your favorite cheeses and seasonings for your macaroni and cheese. The breadcrumbs are a perfect topping to salads as well!

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