{"id":653,"date":"2017-09-24T10:46:48","date_gmt":"2017-09-24T16:46:48","guid":{"rendered":"http:\/\/olivereats.ca\/?p=653"},"modified":"2017-09-24T10:46:48","modified_gmt":"2017-09-24T16:46:48","slug":"creamy-mac-n-cheese","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2017\/09\/24\/creamy-mac-n-cheese\/","title":{"rendered":"Creamy Mac &#8216;n Cheese"},"content":{"rendered":"<p>Velvety white sauce&#8230;yum!<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">2 tbsp butter<\/li>\n<li class=\"ingredient\">2 tbsp olive oil<\/li>\n<li class=\"ingredient\">2 c Panko breadcrumbs<\/li>\n<li class=\"ingredient\">2 lg garlic cloves, minced<\/li>\n<li class=\"ingredient\">1\/2 c finely grated\u00a0 parmessan cheese, fresh is best<\/li>\n<li class=\"ingredient\">1 tbsp dried green onion or chives<\/li>\n<li class=\"ingredient\">1 tsp sea salt or celery salt<\/li>\n<li class=\"ingredient\">2 c good quality dried pasta, can be elbow macaroni or twisted (holds more sauce)<\/li>\n<li class=\"ingredient\">1\/2 c butter<\/li>\n<li class=\"ingredient\">1\/2 c flour<\/li>\n<li class=\"ingredient\">1 tsp dried mustard<\/li>\n<li class=\"ingredient\">1 tbsp salt (not a typo&#8230;pasta needs salt)<\/li>\n<li class=\"ingredient\">1 tsp pepper<\/li>\n<li class=\"ingredient\">3 c 35% cream<\/li>\n<li class=\"ingredient\">2 c homogenized milk<\/li>\n<li class=\"ingredient\">1 c grated sharp white cheddar cheese (Balderson&#8217;s), OR 1\/2 cheddar and 1\/2 mozarella<\/li>\n<li class=\"ingredient\">1\/2 c goat cheese (small package 113 g)<\/li>\n<li class=\"ingredient\">to sauce you can consider adding 1 bay leaf, 1 tsp tarragon, 1\/4 c white wine, 1\/4 c saute&#8217;d white onion<\/li>\n<li class=\"ingredient\"><\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ol class=\"instructions\">\n<li class=\"instruction\">Preheat Oven to 400<\/li>\n<li class=\"instruction\">Butter shallow casserole dish<\/li>\n<li class=\"instruction\">Make breadcrumb topping by combining butter and olive oil in small sauce pan on medium heat.\u00a0 Wait until butter stops foaming.<\/li>\n<li class=\"instruction\">Add Panko breadcrumbs.\u00a0 Stir until well coated.<\/li>\n<li class=\"instruction\">Add garlic, chives, salt and pepper.<\/li>\n<li class=\"instruction\">Stir breadcrumbs until they have absorbed all the butter and are starting to turn a little bit brown.<\/li>\n<li class=\"instruction\">Remove from heat and cool.<\/li>\n<li class=\"instruction\">When crumbs are cool, add parmessan cheese.\u00a0 Set aside.<\/li>\n<li class=\"instruction\">In a large pot, fill 3\/4 with cold water and set on high heat to boil.<\/li>\n<li class=\"instruction\">Add pasta to water, add 2 tsp salt.\u00a0 Stir to separate pasta.<\/li>\n<li class=\"instruction\">Bring to a boil and simmer until pasta is just softened.\u00a0 About 6 min.\u00a0 Pasta will finish cooking with sauce in the oven.<\/li>\n<li class=\"instruction\">Drain pasta and cover with tea towel to keep warm.<\/li>\n<li class=\"instruction\">Make sauce while pasta water is heating by melting butter in large saucepan on medium heat.<\/li>\n<li class=\"instruction\">Add flour and mustard and stir to make a roux.\u00a0 Cook a minute or two.<\/li>\n<li class=\"instruction\">Reduce heat.\u00a0 Add 2 c cream in small quantities stirring to remove lumps.\u00a0 Use a whisk.<\/li>\n<li class=\"instruction\">Add milk and continue stirring ensuring lumps are removed.<\/li>\n<li class=\"instruction\">Add goat cheese and stir until all melted.<\/li>\n<li class=\"instruction\">Add last 1 c of cream.<\/li>\n<li class=\"instruction\">Add cheddar \/ moza cheese in small quantities stirring until melted before adding more.<\/li>\n<li class=\"instruction\">Increase heat to medium and whisk sauce for 5 min or until sauce starts to bubble and thickens.\u00a0 Remove from heat when bubbles start to break surface.\u00a0 Do not simmer.<\/li>\n<li class=\"instruction\">Make sure pasta is warm before adding sauce.\u00a0 Combine pasta with sauce, about 2 c cooked pasta to 1 c sauce.<\/li>\n<li class=\"instruction\">Place is shallow buttered casserole dish. Sauce should just cover the top of the pasta.\u00a0 You can sprinkle smoked paprika on top if you wish or sauted&#8217; onion.<\/li>\n<li class=\"instruction\">Sprinkle breadcrumbs on top.\u00a0 Breadcrumbs should be fairly thick.<\/li>\n<li class=\"instruction\">Put in oven for 15 min.\u00a0 Sauce won&#8217;t necessarily bubble.<\/li>\n<li class=\"instruction\">Turn oven to broil and cook until breadcrumbs are lightly browned, 1 -2 min.<\/li>\n<li class=\"instruction\">Enjoy!<\/li>\n<\/ol>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to <a href=\"http:\/\/website.com\">3 different Mac &#8216;n Cheese recipes combined <\/a>!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Velvety white sauce&#8230;yum!<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[17,9],"tags":[],"class_list":["post-653","post","type-post","status-publish","format-standard","hentry","category-casserole","category-pasta"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-ax","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/653"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=653"}],"version-history":[{"count":1,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/653\/revisions"}],"predecessor-version":[{"id":654,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/653\/revisions\/654"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=653"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=653"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=653"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}