This selection for Barefoot Bloggers was chosen by Heather of Randomosity and the Girl -- thanks Heather! I was really looking forward to some creamy grown-up macaroni and cheese, talk about comfort food. This recipe did not dissapoint! My wallet is a bit thinner and my pants a bit tighter, but it was worth it, all for the love of Ina recipes!
Usually I don't even look at the prices for things I need for a recipe, I know I need them, and want to try them out, but oh man, this was a $25.00 dish of macaroni and cheese, seriously! I guess I have a little gruyere left, but still, this was one expensive pasta dish. Maybe that's why it's called "Grown-up" you actually have to be grown-up and making a grown-up salary to be able to afford to make this, ha!
Do not be afraid of the green cheese, it's yummy, I promise, even my one year old agrees :)
I learned something new again thanks to wikipedia, regarding Roquefort cheese: "Though similar cheeses are produced elsewhere, European law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, or has a protected designation of origin. " Wow! Totally someplace I would enjoy visiting when we take the kiddos to France, someday.All jokes aside I loved this just as I knew I would. I doubled the recipe since the smallest block of gruyere I could find was just over 1 lb. and also, I measured out the pasta and doubling it equaled one box of pasta. Perfect. I did use one cup less of milk but doubled everything else, while making my roux my first addition of milk was two cups, I was about to pour the 3rd in and then thought, nope, better not, used my best 'cooking' judgement with that one and was not dissapointed, I think the extra cup of milk for a doubled recipe would have made it too 'wet.' I like macaroni and cheese thick and creamy, I think I'd rather have it a touch dry than too runny, which would also soften up the noodles too much, ick. The noodles I used were Barilla Cellentani -- did you know that cellentani was just another name for the cavatappi? I did not know that until recently. This fun pasta shape can also be called 'double elbows' awww