Saturday, January 14, 2012

Outback Steakhouse's Mac a Roo 'n' Cheese

I started with a copycat version of the recipe printed in More of America's Most Wanted Recipes by Ron Douglas. But I was not about to buy, much less cook with, Velveeta. Yes, I am that snobby. It's not cheese!

You would be amazed what you find when you google: 'what cheese can you substitute for Velveeta?' Suggestions included instructions on how to make Velveeta using cheddar cheese and gelatin. Seriously. I vastly preferred one suggestion to blend cheddar cheese and cream cheese. I ended up using cheddar cheese and marscarpone. It was delicious and my food-standards are intact.

6 T butter
4 T white whole wheat flour
1-1/2 C organic milk
3/4 C organic heavy cream
1/2 lb medium cheddar cheese, shredded
1 tub of marscarpone cheese
freshly ground smoked sea salt and flower pepper
shredded parmesan
pasta (I used penette), cooked

Make a roux in a medium saucepan with the butter and white whole wheat flour. Whisk in the milk and heavy cream until it begins to thicken into a beciamela sauce. Stir in the cheeses and stir till smooth. Season with salt and pepper. Add cooked pasta and toss till completely covered in cheese sauce. Scoop pasta into an oven-proof dish, sprinkle with paprika, and top with shredded parmesan. Heat in the oven just till the cheese is melted and bubbly.

1 comment:

  1. Camilla, you're so funny. I love you. :D (I *loathe* cooking with Velveeta, and would rather not have cheese, than fake cheese. I also order my burgers with cheddar or swiss when I eat out, or have it plain. I am quite happy you're snobby!) This reminds me of a (DELICIOUS) cheeseburger soup recipe I have, that's creamy, cheesy - and takes real cheese. And another broccoli cheese soup that takes cheddar. My mom couldn't believe the delicious flavor, and melty creaminess came from real cheese. It takes some experimenting but is WELL worth it.


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