Ok...the mac and cheese was pretty tasty, but Paula's recipe calls for nutmeg...I think I would leave that out, but it was still very good. Glen thought it was as well and the family ate it (so that does say something)... I'm sure you could get the recipe from her website. I picked up her 5th anniversary keepsake magazine and that is where I got the recipe.. Glen seriously said just the day before that he wanted homemade mac and cheese and there it was right on the cover so I bought it..The first thing I noticed about the recipe when I went shopping is that it calls for Gruyere cheese which is (gulp) $21.00 per lb...We made it in the 9 x 13 stoneware baker from PChef and grated all of the nearly 9 cups of cheese (sharp cheddar and parmesan along with the brick of solid gold...er I mean Gruyere) on the our new course grater. It was fast and pretty easy to make. I did make the mistake of thinking it wouldn't make enough for all of us so we "one and a halfed" (yes you are learning my new whacked out language of cooking) the recipe and now have enough left overs for tomorrow and can send home some home with my daughter and her family to have tomorrow as well.
As long as I'm at it...here is the simple recipe for Creme Brulee (still not spelled correctly) from the cookbook "Recipes from the Roof" (worth the price...go buy the book..yum)
3 cups heavy cream
6 egg yolks
1 cup sugar (divided)
1 teaspoon vanilla
Fresh berries (for garnish)
Preheat oven to 300. In medium sauce pan, heat cream until just comes to a boil. Turn off heat. Meanwhile in a med. bowl, whisk egg yolks, 1/4 cup sugar and vanilla together. Add the warm cream to egg mixture and whisk. In a small sauce pan, melt and burn 1/2 cup sugar, until it is a light carmel color. Gradually whisk the burned sugar into the cream and egg mixture until well blended (Glen and Shelly Note: the sugar will crystalize when it hits the milk...just whisk it and it will melt together).
Place 10 (2 oz) ramekins in a 9 x 13 dish. Divide the cream mixture evenly among the ramekins (We choose to use 4 (5 oz) ramekins instead and just cooked them a little longer). Pour hot water into the baking dish until about 1/4 inch deep - if using the small ramekins or 1/2 inch deep in the larger ramekins) Bake for 35-40 minutes (or a little longer for the larger ramekins) or until center is set when the pan moves. Remove from water, cool and chill. Just before serving, sprinkle remaining sugar over the top and burn the sugar using a small blow torch (found in most cooking stores). It will burn a dark carmel color.. Yum!
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