Ariane's Chipotle Cheddar Macaroni and Cheese

Well, I hope everyone's year has gotten started off on the right foot and that 2010 will be all you hoped it would be.

For me I have been traveling a lot. Which isn't a bad thing, it just keeps me so busy. My most recent trip was to Las Vegas: the glitz, the glamour, the showgirls, the casinos... it never stops in Vegas! And let me tell you neither did I.

I wasn't there too long, but it was nice to get home. I don't mind getting away every so often, but you know after a while you start missing the normality of living your life and having a comforting home cooked meal. I sure did. So that is why I am going to share with you an amazing macaroni and cheese that is easy and delicious and worlds away from that little blue box we are all used too.

I am using some chipotle cheddar as one of my cheeses, but you can use whatever cheeses you like.



Ariane's Chipotle Cheddar Macaroni and Cheese

1/2 stick butter
3T flour
2 cups milk
2 cups cream
1/2 cup parmesan cheese
1 cup gruyere cheese
1 cup sharp cheddar cheese
2 cups chipotle cheddar cheese
salt and pepper
1 lb elbow noodles, cooked aldente
1 cup Japanese bread crumb
1/4 c olive oil
1t fresh thyme, chopped


Preheat the oven to 325 degrees F.

In a large sauce pot melt butter over med-low heat. Stir in flour and let cook for about 2 minutes. Do not allow mixture to brown.

In a separate pot, combine milk and cream over high heat, stirring constantly. When milk is nice and hot turn off heat and slowly add milk to roux (butter and flour mixture). You need to do this slowly so you don't get lumps. Let that cook for about 5-8 minutes.

Add all your cheeses. Season with salt and pepper. Fold in your pasta.

In a small bowl mix bread crumb, thyme, olive oil, salt and pepper.

Place your macaroni and cheese into a baking dish and put bread crumbs evenly on top. Bake this for about 20- 25 minutes until nice and brown and bubbly in a 325 degree oven. Cheesy goodness.

Enjoy!

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