Wednesday, February 18, 2015

Mini Mac 'n Cheese Appetizer #recipe from author @DarylWoodGerber



Got my new cover for the next Cookbook Nook Mystery coming out in August: FUDGING THE BOOKS. Do you see Tigger in the hammock? Look closely!

Can you believe I'm already starting on the next book in the series (title is Cookbook Nook #5 so far - very inventive -  LOL). Whenever I start a book, I can't seem to think of anything else, so I need easy food. Little snacks. Lots of them. Mid-morning. Midday.  Midnight, if necessary. You probably don’t realize how much energy it takes to write a book. Thinking is hard work!

Sometimes it’s enough to make me want to give up writing… NOT. I couldn’t. I can’t. I have to write. There are too many characters in my head. They keep popping up. And stories. So many stories. So to write, I must eat!! Sigh. A girl’s gotta do what a girl’s gotta do. I sacrifice. :)

Today I'm sharing perhaps my all-time favorite comfort-food appetizer. It simply melts in your mouth. The wine adds just a hint of a kick!  

For a gluten-free option, which I make for myself, I use gluten-free pasta and gluten-free bread crumbs. Everything else is good to go!  Say cheese!

P.S.  Timothy O’Shea’s Irish Pub, which is the fictional “origin” for this recipe, is featured in my latest Cheese Shop MysteryAs Gouda As Dead.

MACARONI AND CHEESE APPETIZER
À la Timothy O’Shea’s Irish Pub

(Serves 4)

2 cup dried macaroni, cooked to tender (about 4-5 cups cooked)
1 clove garlic chopped
4 tablespoons butter
3/4 cup milk
1/4 cup white wine
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon paprika
1 1/2 tablespoons cornstarch
½ cup mascarpone cheese
1 cup grated cheese (equal parts Cheddars, Gouda, Monterey Jack)
1/4 cup bread crumbs
1/4 cup Parmesan cheese

Cook macaroni according to package directions.  Drain and set aside.  Pasta may be made a day ahead.  Note:  Do not forget to drain and set aside.  You do not want the pasta to be “wet.”

In a large saucepan, melt the butter over medium heat.  Add garlic, salt, pepper, paprika, and cornstarch. Cook about 1-2 minutes. It will boil and thicken. Stir constantly.




Add milk and wine, stir, and let boil to thicken.

Remove from heat and add mascarpone cheeese and grated cheeses.


Pour sauce over drained macaroni. Stir well. Fill 4 appetizer-sized ramekins with the mixture. Top with bread crumbs mixed with the Parmesan cheese.


Turn oven on to broil. Set the ramekins about 4 inches under broiler. Broil for 5-6 minutes until crisp.

Serve hot.


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AS GOUDA AS DEAD
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