OK, what do you get when you combine béchamel sauce, three beautiful cheeses, perfectly cooked pasta, and a seasoned bread crumb topping? Well in this case you get a dish that is perfect in every respect. At least, this mac and cheese lover finds it absolutely delightful. And I happen to be extremely picky when it comes to mac and cheese! (After all, if I’m going to consume masses of calories, those calories better taste like they came straight down from heaven. Because otherwise, there’s no way for me to justify the guilt I’m going to feel after enjoying every mouthful!)

So when our dear friends Chip and Linda sent me this recipe from chef/owner Rick Mahan of the Waterboy Restaurant in Sacramento, having first prepared and loved the dish themselves, I just had to give it a try. And oh am I glad I did. What a relatively easy and delicious way to up my calorie intake with barely any redeemable nutritional value to warrant my doing so! Except of course, for the flavor, texture, and culinary happiness that came with every bite of this delectable dish. But I can’t say I wasn’t warned.

In Chip’s email to me which included this recipe and his comments about it, he pretty much said it all in one sentence. And I quote – “The recipe includes the Nutrition Facts, but really, that’s better left uncontemplated”. Good way to tell me that ignorance is bliss on this one. So a big thank you to Chip for sparing me the unpleasant details of fat and sodium content, etc. in this wonderful pasta dish. And to both Linda and Chip for sharing this wonderful recipe so that I could pass it along to you.

Now that you know I am absolutely sold on this recipe, you must taste this dish for yourself. It is just a perfect blend of ingredients. But it is a very rich pasta dish. So a small portion goes a long way. But in these difficult times, I firmly believe that spoiling ourselves with extra special food is justified. Now if only my bathroom scale would be a bit more supportive, my relationship with food could be even more expansive. But unfortunately, the only things expanding around here is my waist.

But through all, even being forced to live with a mendacious bathroom scale, we remain well and happy. We continue to hope and pray for an end to covid-19, that true social justice will soon become a reality in our country, and more than ever, fervently desire to once again experience political leadership that embraces humanity rather than inhumanity.     

In the meantime, I cook, Mr. C. plays the piano, and we live comfortably in place. As always, peace and love to all.  

3 T. unsalted butter

3 T. flour

1½ c. + 2 T. milk  

½ tsp. kosher salt

½ tsp. white pepper

pinch nutmeg

pinch granulated onion

2 tsp. Dijon mustard

2/3 c. (2 oz.) grated Gruyére cheese

2/3 c. (2 oz.) grated sharp cheddar cheese

¼ c. grated Parmigiano-Reggiano cheese

2 c. uncooked macaroni, cooked al dente (I use large elbow macaroni)

½ c. (4 oz.) heavy cream

1/3 c. unseasoned dried bread crumbs    

2 tsp. extra virgin olive oil

pinch seasoned salt

freshly ground black pepper

Melt the butter in a heavy saucepan. Whisk in the flour and cook, stirring constantly until the roux cooks for about 2 minutes. Do not let the roux get brown.

Heat the milk in a small pan until bubbles appear along the edge. Pour the hot milk in with the roux and continue to whisk as the sauce thickens. Bring to a boil. Add salt, white pepper, nutmeg, and granulated onion. Lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from heat and stir in the Dijon mustard and cheeses. Taste and adjust seasoning.

Place the cooked macaroni in a lightly buttered baking dish. (I just lift the al dente macaroni right out of the salted water with a large slotted spoon directly into the prepared casserole dish.) Stir in half of the sauce, then top with the remaining sauce. Drizzle on the heavy cream.

Mix the breadcrumbs, olive oil, seasoned salt, and pepper together. Scatter evenly over the whole casserole.

Bake in a pre-heated 400 degree oven for about 30 minutes or until the top is nicely browned and the sauce is bubbly. Remove from oven and let sit for about 5-7 minutes before serving.