Receta Sherried Mac and Cheese...
People please...I need a favor...as much as I need butter...IF you are misfortunate enough to run into the mister while out and about, please, for the love of sugar, do not, I repeat, DO NOT, talk to him about Pots and Pins!!! First, he won't have a clue as to what you're saying as he does not/cannot read this blog or any other written word...oh wait, he does read government contracts but those are written in some type alien code which explains why the mister understands them...Second, his sense of humor is not as finely honed as I might have led you to believe...therefore, calling him a caveman while standing in front of the meat department at the grocery store will not produce the hysterical hijinks you might expect...Third, the mister, quite contrary to Mary Mary, will only use whatever witty comments you make to interrogate me during commercial time while watching TV...not to be mean, of course, but because at his heart, small and black as it may be, he is as competitive as a Jurassaic Park dinosaur in a petting zoo...he will assume that it's a game...he'll keep asking the meaning of your remark (while I play dumb (!) as if I was (!)) until I'm forced to surrender by promising to make him macaroni and cheese...
Making THIS mac and cheese was a win/win kind of thing...he was more than placated with the pasta but the sherried sauce silenced his every thought - all two of them. I, on the other hand, was thrilled at how this dish turned out - I strutted around the kitchen talking into a wooden spoon, thanking everyone who had helped me make this dish...it was an Oscar moment to be sure...to bad Mr. DeMille wasn't there with his 35 mm as I was ready for my close up!
Speaking of the Oscars, this would be a fantastic dish to serve at your Oscar party...It's elegant down-home comfort food that serves a crowd - and the envelope says: It's dang, dang, dang, dang good - a 4 danger Oscar Winning dish!
- Sherried Mac and Cheese
- 1 lb. pasta, (I used Conghiglioni, but any small tubular pasta will work) cooked according to package directions, and drained
- 2 cups sharp cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
- 2 cups smoked ham, cubed
- 1 1/2 cups whole milk
- 1 teaspoon dried mustard
- 1/2 cup sour cream
- 3 tablespoons butter
- 1/4 cup Cream Sherry (this is a type of wine, available in the liquor aisle of your grocery store)
- salt and pepper to taste
- 1 cup fresh bread crumbs
Prepheat oven to 375 degrees. Pour cooked pasta (cooked al dente, so it's still a bit firm) into a large casserole or a 9 x 13-inch baking dish. In a large sauce pan, heat milk, dried mustard and butter until hot, but do not allow to boil. Remove from heat and stir in sour cream, cream Sherry, both cheeses, and ham. Mix well and season to taste with salt and pepper. Pour cheese mixture over pasta and stir to coat evenly. Sprinkle bread crumbs over top. Bake in 375 degree oven for 30 to 35 minutes or until sauce is bubbly and top is golden brown. Serves 8.
"Patience is the ability to count down before you blast off." ~Author Unknown
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