There are days…
There are days when all I want to do is curl up, watch t.v., and eat comforting foods.
You know that I attempt to give you healthy options, this is not really one of them. For most my other mac and cheese recipes I tend to keep the sauce light and use as little cheese possible but if you look at this recipe, you notice there is half in half in abundance and cheesy goodness in every corner.
This is the type of meal you pop in the oven after you feel nothing has gone right or you’re just plain tired. Mac and Cheese for the Soul (for some reason carbs are very comforting to me…)
If you want to make this dish a little more healthy you can do the obvious: replace the half/half with milk or stock and reduce the amount of cheese by a little but I can assure you. this mac and cheese is delicious.
- 3 tablespoon organic cultured butter
- ½ medium white onion
- ¼ cup flour
- 1 cup milk
- 1 cup half and half
- 1 tablespoon each fresh oregano, sage, rosemary
- 10 ounce whole wheat pasta
- ¼ cup Parmesan
- 1 cup mozzarella cheese
- 4 ounce boursin cheese
- none salt and pepper
- ½ cup panko
- 2 tablespoon parsley
- Preheat oven to 375˚.
- In a sauce pan, melt butter over medium heat. Add in onion and cook until onion become translucent. Once onion is cooked through, whisk in flour and continue to cook for 1-2 minutes to cook the flour taste out of the paste. Whisk in milk and half/half. Continue to whisk, incorporating the milk into the paste, and continue to cook until the sauce thickens. Once thicken remove from heat and whisk in cheese.
- Toss the pasta and cheese* together, pour into a dish (I used a awkward 11×8 pan but a medium bowl or 9×9 pan would work too,) and sprinkle panko/parsley over the mac and cheese. Bake for 20-25 minutes until panko is browned and cheese is bubbly.