The Ultimate Mac n' Cheese

 I am sure I'm not the only one who's appetite mysteriously begins to change this time of year. With the cooler weather comes those "comfort food" cravings, and nothing is quite as comforting as homemade Mac n' Cheese. While the hubs (when I'm watching) and I usually try to avoid most carbs we always give ourselves "cheat days", especially this time of year. I have a seriously passionate relationship with cheese so for me the ultimate cheat dish is my "Ultimate Mac n' Cheese". This is the perfect meal for a cool Sunday afternoon, especially in front of some football. I've added a few little bonus extras to my Mac that truly take it to a whole new level. This meal is not for the faint of heart, but is worth every. single. calorie. That is a promise.

Ahhh, beautiful cheese. I take this ingredient pretty seriously and don't mess around with the star of the show. I always try to go with creamy cheeses, but mix it up every time I make this dish. It's whatever jumps out at me and this time it was these three handsome fellows. I always get a bag or two of shredded cheddar too, as a backup dancer. Once I've admired the cheese as much as possible, I move on to actually preparing some of the ingredients. I start with 4-5 shallots (this is key, regular onions just aren't the same) sliced as thin as possible, so that when cooked they basically dissolve into the dish. 

For mushrooms I almost always use Baby Bellas (cut in half), but any wild mushroom would work.

My number one cooking ingredient is a glass of wine. Seriously, is it even possible to cook without drinking wine?! My number one bottle right now is Cupcake Vineyard's "Red Velvet". It's a red blend and goes with just about everything (trust me I've tested this). 

Once the mushrooms and shallots are ready to go I start shredding cheese. I basically shred all the cheese, then add in the cheddar. You can't really overdo this ingredient so don't be scared if it seems like an obscene amount.

Make sure the different cheeses are all mixed up. Hands work best!

Next, I get my saute on. Basically I "sweat" the shallots with olive oil so they start to get all soft and aromatic, then I add in the mushrooms, browning them slowly. You are not looking to cook these things so much they turn to mush, as they will be cooked even more once in the oven. 

This has got to be one of the best smells in the world!

Next I add some Sausage, my husband is a firm believer in the idea that a meal is not complete without meat, so this was a natural choice for me. Can't say I mind it much myself either!

Once everything is cooked through (but not overcooked) I put it in a bowl or container, cover it, and set it aside for later. Next up is the magic sauce. I start with about 3-4 cups of WHOLE milk and heat it to a "pre-boiling" point. Once it is heated I start adding the cheese slowly while stirring constantly. You should add about half of the cheese that you have. I also add a good amount of pepper and a tiny bit of Italian seasoning.

After about 5-7 minutes your sauce should start to look all melty and frothy. DO NOT heat past this point! When cheese is overcooked the protein molecules (look how smart I am) start to separate and that's when your sauce will start to get grainy. I have made this mistake multiple times and can't stress enough how important this step is. Before taking the sauce off the heat I add one last and very special ingredient...

I LOVE  truffle oil, but a little goes a long way so just a splash or two will do. We got this bottle online as it's hard to find around us, even at specialty stores. It's expensive but will last forever and is totally worth the investment. It really brings out different flavors and adds a kick to everything! Once the sauce is done I start to put everything together. 

Once you've added the sausage mixture and the cheese sauce add the rest of the shredded cheese (leave a little to sprinkle on top) and just stir it all together. At this point you should be drooling (if you are human). Throw it in the oven at 350 for about 35-45 minutes or until it begins to brown on the top.

Our Kitty "Spike" wanted to add Cat Nip to the Mac n' Cheese but I told him no, so he seasoned himself instead and then proceeded to pass out.

After about 40 minutes I pulled the pan out of the oven and got down to business. Serving this little beauty is pretty simple. One scoop will usually put you into a cheese coma so don't overdo the servings. I sprinkled a little cut up parsley to make it look pretty and we got our gluttony on. 

The Final Product

If you're looking for comfort food, look no further than this recipe. It will satisfy you in the way that only something this sinful can. Enjoy, and don't forget that glass of wine, it makes everything better!

Love and Peace,