The S.O.A.B.R.B Dinner Party - Page 2
This past year’s event featured comfort foods (how appropriate). The highlight of the menu was macaroni and cheese my friends Lee and Lynn brought over. It was KILLER – how appropriate! It has since been named “Rat Bastard” Mac ‘n Cheese and will likely show up at future events. Why, it’s positively therapeutic! And the fat content alone is awfully good for soaking up all the sacrificial wine…
Rat Bastard Mac 'n Cheese (Serves one plus best friends)
8 oz pancetta, finely chopped
2lbs pasta (elbow macaroni or other)
8 Tbsp butter3 medium onions
1/2 c. flour7 cups whole milk
3/4 cup white wine
salt & pepper
8 oz grated gruyere
8 oz grated emmentaler (jarlsberg)
8 oz. fontina (Danish ok)
8 oz. mascarpone
1 cup + panko crumbs
4 oz finely grated parmesan
Preheat oven to 350F. Cook pasta till barely al dente.
Melt 1 TBSP butter over medium heat in large sauce pan (8 qt). Sauté pancetta in 1 TBSP butter; remove when crisp. Add onions; reduce to low. Cook stirring lots, till golden and very soft — about 20 minutes.
Add balance of butter to onions and melt. Whisk in flour; cook one minute. Whisk in milk slowly. Raise heat to medium and whisk constantly till mixture begins to thicken and bubble (5 min+). Add wine, salt and pepper. Bring to low simmer, stirring constantly. Reduce to low. Stir in all the cheeses except the mascarpone.
When the cheeses have melted, stir in pancetta and mascarpone.
Mix panko, Parmesan and olive oil and set aside.
Mix pasta and sauce. Put into pan and sprinkle with crumbs. Bake till top is brown and cheese bumbling, 40-45 minutes. (Cover if browns too quickly.) Let rest at least 15 minutes. DIG IN AND ENJOY!
Calories: Really? You REALLY want to know? Even I’m not brave enough to tally this one up. You are purging rat bastards….these calories don’t count; they get burned up in the exorcism.