It’s raining, but that is just fine with me. In my last post, I talked about the filthy salt-build-up legacy that we deal with here in Chicago. This weekend of rain is just the bath we need. De-crudding of the city has begun. (As long as it doesn’t snow again. I just can’t even think about that).
Since we are hanging out inside this weekend, it was agreed that we should revisit our mid-winter lifestyle by eating rich buttery foods. Macaroni and cheese was requested. This is an account of the heart-attack inducing meal that followed:
In the spirit of making comfort food entrees in the shape of baked goods (see Meatcake), I have created Macaroni muffins. The macaroni part is loosely based on a recipe I saw on the Food Network. Not only are they are conveniently portion sized, but each one is sort of an “edge piece.” I think you will love them. Paula Deen would squeal with delight.
Disclaimer: Megagood Macaroni Muffins are not healthy. Lets be honest. They are really, really bad. You are not going to make this if you have an issue with calories, butter, saturated fat, cheese, cholesterol, high blood pressure or not dying.
Megagood Macaroni Muffins
- 3 tablespoons unsalted butter
- 1 1/2 cups grated Parmigiano-Reggiano
- 1/4 cup unseasoned dry bread crumbs
- 1 pound macaroni
- 1 tablespoons dried sage
- 6 ounces cubed or shredded mozzarella
- 8 ounces cubed or shredded sharp Cheddar
- 4 ounces cream cheese
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
- 1 1/2 tablespoons horseradish
- 1/2 teaspoon paprika
Heat oven to broil and arrange rack in top. Grease a muffin tin and set aside. Melt 1 tablespoon of the butter and mix in a medium bowl with 1/2 cup of the Parmigiano and all the bread crumbs until thoroughly moistened; set aside.
Bring a large pot of heavily salted water to a boil. Add pasta and cook for half the time indicated on package.
Reserve 1 cup pasta water and drain pasta.
Return pasta to pot and place over low heat. Stir in sage, remaining butter, reserved pasta water, remaining Parmigiano, cream cheese, Cheddar, Mozzarella, horseradish and season with freshly ground black pepper. Stir constantly until cheeses are evenly melted and the pasta looks well coated. Scoop macaroni mixture into muffin tin and evenly top with bread crumb mixture. Place under broiler until mixture bubbles and top is browned, about 2 to 3 minutes. Sprinkle with paprika. Let sit at least 5 minutes before serving.