- Classic Blue with Roasted Rhubarb, Rosemary Walnuts, and Rotini -
- Classic Blue with Roasted Rhubarb, Rosemary Walnuts, and Rotini -
If you’re a fan of creamy macaroni and cheese dishes, then there’s something you’ve got to try: the Petit Basque with Roasted Garlic and Shallots from Melt: the Art of Macaroni and Cheese. Petit Basque is a luscious sheep’s milk cheese from the Basque Region of France, and it runs the gamut of wonderful European cheese flavors: salty, sweet, nutty, and caramely. When melted into a creamy cheese sauce along with roasted garlic and sautéed shallots, you’ve got yourself one very special homemade macaroni and cheese recipe.
Recently I was invited to be on KATU’s morning show AM NorthWest, where we made this gorgeous mac and cheese dish. If you’re interested in learning how to make the creamiest of creamy macaroni dishes, give it a watch.
A few days ago I posted the recipe for our Turkey and Gouda Mac & Cheeselets, a great way to use up those turkey leftovers from Thanksgiving. In the few days since then, KATU in Portland aired a segment I filmed on how to make these cute little portable baked macaroni and cheese dumplings. It’s a long segment that essentially shows the entire turkey leftovers recipe from beginning to end. To print the recipe, go here.
- Oodles of turkey leftovers? These portable mac & cheese lets are a delicious kid-friendly solution. -
Ok. The tryptophan haze has set in, as have the food coma, carb dive, and sugar crash. The dishes are done, the excess pie and casserole pawned off to friends and family in the last of your Tupperware. But if yours is anything like this household, you’ve likely got a metric ton of turkey leftovers sitting in a huge zip-top back in your fridge. What do with with it all? Well, besides turkey minestrone soup, healthy turkey-stuffed cabbage rolls, or an amazingly hearty turkey chili, why not try a unique macaroni and cheese dish from Melt?
Cooked in a muffin tin, these adorable individual mac-and-cheeselets are a good way to use up all that leftover turkey while exercising portion control… assuming you eat just one or two and not, like, seven. They are a perfect portable snack when Christmas shopping, hiking in the woods, or sitting through the long drive or flight home from wherever you celebrated your holiday. Just toss a few in a baggie and head out. They taste great at room temp! [Read more...]
I give you baked macaroni and cheese, in a pumpkin. Crazy easy, crazy impressive!
Thanksgiving is in a few days. Right now, households all over the country are practicing two should-be Olympic sports: the mad dash to the grocery store, and the clearing of space in your fridge for an enormous frozen bird (while still trying to fit all the other ingredients you’ll need for the big day). The idea of adding one more dish to your holiday menu may seem ridiculous, but hold on – I want to share something really special with you.
One sentence: a lusciously melty homemade macaroni and cheese gratin, baked in a sugar pumpkin with rosemary, sage, thyme, and Italian sausage.
This baked macaroni and cheese recipe was made for your Thanksgiving table - it takes very little actual work. Seriously, this is one of the easiest dishes in the book. You literally scrape out a pumpkin, pre-bake it, stir in some herbs, shredded cheese, cooked pasta, crumbled sausage, and finish in the oven to melt everything together. That’s it. You can even prepare the macaroni part the day before – just shred your cheese, cook your pasta and sausage, then combine and stash in a sealed container in the refrigerator. A few hours before showtime, pre-bake your pumpkin, drop in the macaroni, and finish the dish in the oven while the turkey is resting. Voila! Epic Thanksgiving side dish recipe.
And then there’s the visual splendor of this dish, which is unlike any other. When it comes to baked macaroni and cheese dishes, you’re not going to find a presentation more impressive than this. Imagine the looks on your family’s faces when you walk out of the kitchen carrying a whole steaming pumpkin, the aromas of rosemary, sage, thyme, and melty cheese swirling about the room. When you serve this gorgeous squash-bound gratin, you simply stick a big spoon in the middle and stir, scraping out swathes of sweet, baked pumpkin as you serve. I don’t use the word often, but this dish is magnificent.
Here we use Fontina and Gruyère, two old-school cheeses that can be found almost anywhere and are well known for both their gorgeous flavors and melting capabilities (fact: did you know that not all cheeses melt? More on this later, or in Basics chapter of Melt: the Art of Macaroni and Cheese). The cheeses are flexible here, though, so you can use whatever you’ve got on hand. You can use all Fontina, all Gruyère, or even use all cheddar cheese, Monterey Jack, Swiss cheese, or any combination thereof. I’ve made this dish with half Jarlsberg and half Monterey Jack, and it was incredible. Garrett once made it with aged cheddar – whatever they had handy at Trader Joe’s – along with chorizo and chipotle pepper. It was a show-stopper.
Our goal was to create a silky, stringy macaroni and cheese gratin, baked in a pumpkin, making for an epic cheese experience with a little something special. This is our Thanksgiving gift to you. We hope you enjoy it.
Happy Thanksgiving, everyone. I’m so incredibly grateful for you, my readers. Thank you for being a part of my journey.
Other Thanksgiving recipes you may enjoy:
And if you’re looking for lots of other macaroni and cheese dishes, check out this extra-special collection from Foodie:
- This macaroni and cheese casserole is a culinary trinity of Gruyère, Emmentaler, and Black Forest Ham -
Thanksgiving is coming up. Even though it’s later than usual this year – to the degree that it’s magically synced up with Chanukah – it still creeped up on me, sneaking around in little mousy slippers. I love Thanksgiving, but this year I’m just too tired to cook. The book tour for Melt: the Art of Macaroni and Cheese was short but intense, and left me with a lingering cold that thinks it’s found a cozy place to hang out for the winter. (I heartily disagree and am doing all I can to evict said ick – out, damn bug!) I am so, so glad to be home; I am so, so glad that the cold, reflective season is upon us; and I am so, so beat that the idea of cooking for the holidays makes me want to curl up into a tiny ball and wave the white flag.
But cook I will, because that’s what I do. [Read more...]
- Cowgirl Creamery’s Red Hawk with Prosciutto and Raspberry Jam, from Melt: the Art of Macaroni and Cheese -
Dear lord, the past week has been a whirlwind. In case you’ve not seen my 3648276342876 tweets and Facebook posts, my cookbook came out last week. Melt has been receiving some high praise on the web, which is both elating and humbling. To see the book out there in the hands of readers, making the dishes that took so long to craft, savoring each little noodle and string of cheese… well, that’s just about the most gratifying thing ever. [Read more...]
Hi, I'm Steph.
Stephanie Stiavetti. I have three primary goals in life: to teach you how to cook, to improve your health alongside your relationship with food, to make sure you enjoy your time in kitchen. Why? Because people who love what they eat live happier, healthier lives. I just released a new cookbook, with 75 fresh recipes for cooking with cheese and pasta. I also write for NPR, Serious Eats, The Huffington Post, and KQED. Learn more.