Recipe: Grown-up Mac ‘n’ Cheese

Macaroni and cheese is a cosy comfort meal that’s perfect for fall.

While boxed iterations are OK in a pinch (no, really, we don’t judge), it’s truly best to whip up a recipe from scratch. It’s easy to do, requires only a few ingredients, and tastes far better than the pre-packaged alternative.

This recipe, pulled from the archival Vancouver Sun cookbook More Six O’Clock Solutions From The Vancouver Sun Test Kitchen, is “designed to appeal to an adult palette.” A few unexpected cheeses are added into the mix in lieu of the go-to cheddar.

4 cups (1 L) elbow macaroni

1 cup (250 mL) milk (1 per cent milk fat)

3 large eggs

3½ cups (875 mL) finely grated provolone cheese

½ cup (125 mL) finely grated asiago cheese

2 tbsps. (30 mL) butter

Salt and pepper, to taste

Chopped fresh parsley for garnish

Cook macaroni in large pot of boiling salted water until tender; drain and return to pot.

Meanwhile, whisk together milk and eggs until thoroughly blended. Stir into hot pasta, then add provolone cheese, asiago, cheese and butter. Stir until well mixed.

Place over medium-low heat and cook for 3 to 5 minutes or until cheese has melted and the sauce is creamy, stirring consistently.

Add salt and pepper, to taste (we prefer a generous amount of pepper for an added kick). Serve sprinkled with parsley.

To bulk up the Mac ‘n’ Cheese, serve it with a side of crudités such as cauliflower, red and yellow bell pepper slices, radishes and fennel along with a store-bought dip.

Serves 6.