Twenty-First Century Mac 'N' Cheese

Our family loves macaroni and cheese. Summer, Fall, Winter, Spring. There is no season in which I can't elicit smiles and great anticipation whenever I answer the question of 'What's for dinner?" with this continuing family favorite. 

I have sung the praises of The Splendid Table's How to Eat Supper before. (Just click on Cookbooks in the categories list and you will find it mentioned.) Here is another fabulous recipe from this wonderful collection. This is my new favorite and Hallie likes it too. You know it has to be a winner.

21ST-CENTURY MAC 'N' CHEESE

(serves 4)

1. 1/2 pound imported elbow macaroni or penne pasta
   
2. 1 large egg
   
3. 1 cup milk, half-and-half or heavy cream
   
4. 1 small garlic clove
   
5. 3/4 medium onion, coarsely chopped
   
6. 1 generous cup (5 ounces) good-quality extra-sharp cheddar cheese
   
7. 5 ounces cream cheese, crumbled
   
8. 2/3 cup (3 ounces) shredded gruyere, or Manchego cheese
   
9. 1/8 teaspoon red pepper flakes
   
10. 1/8 teaspoon salt
    
11. 1/8 teaspoon fresh-ground black pepper
    
12. 1/4 teaspoon sweet paprika
    
13. 3 tablespoons unsalted butter
    
14. 12 saltines, coarsely crumbled
    
15. 3 quarts salted water in a 4-quart pot.

Bring the salted water to a boil. Drop in the macaroni or penne. Boil, stirring often, until the pasta is tender but still with a little firmness. Drain in a colander.

Preheat the oven to 350 degrees F. Butter a shallow 1 1/2-quart baking dish, and ad the cooked macaroni.

In a blender or food processor, combine the egg, milk, and garlic. Process for 3 seconds. Add the onion, cheeses, red pepper flakes, salt, black pepper, ad paprika, and blend for 10 seconds or until the onion is cut down to small pieces and the ingredients are blended. Turn the mixture into the dish, folding it into the macaroni.

Melt the butter in a small saucepan, add the saltine crumbles, and coat them with the butter. Spread them over the top of the casserole. Bake for 20 to 25 minutes or until thick yet creamy. If the top is not golden brown, slip the casserole under the broiler for a minute. Remove it from the oven,let stand for 5 minutes, and serve.

The last time I made this I substituted a creamy chevre for the cream cheese and it worked just fine. I also omitted the saltines with no loss in flavor. I've quit using Saltines ever since I discovered that they are made with High Fructose Corn Syrup, an ingredient never found in nature.