Who wouldn't want to come home on lunch to find homemade mac and cheese and wedge salads with bacon and crumbly blue? Wedge salads are so easy, one head of iceberg lettuce cut into four wedges (hence the name) sprinkled with toppings and a dressing of your choice. I substituted pancetta for bacon because it happened to be what I had on hand from a previous meal (no need to waste). I might double the vinaigrette recipe because it doesn't make much; especially for those guests that want a little salad swimming in their dressing.
As for the mac and cheese, throw away that blue box sitting in your pantry this recipe is the cheesiest! The perfect blend of cheeses with a little zing from the sharp cheddar, and the creaminess of the fontina and gruyere. If needed you can make it up ahead and reheat it in the oven (the microwave will take the crispness of the crouton topping away).
Wedge Salad with Grilled Grape Tomatoes and Blue Cheese Vinaigrette Recipe
Three-Cheese Mac & Cheese
Prep Time-20 minutes
Total Time 1 hour
Yields 8 large servings
Ingredients:
1 lb. uncooked orecchiette pasta (elbow macaroni may be substituted)
1/2 cup melted butter
1/2 cup all-purpose flour
4 garlic cloves, pressed
5 cups 2% milk
2 tsp dry mustard
1 tsp salt
1/4 tsp pepper
8 oz sharp white cheddar cheese, shredded
8 oz Gruyere cheese, shredded
4 oz fontina cheese, shredded
2 tbsp chopped fresh chives
2 cups cheese and garlic croutons
Preheat oven to 350 degrees. Cook pasta according to the package directions; drain and set aside. Meanwhile, combine butter, flour, and pressed garlic and whisk until smooth. Cook over medium-high 2-3 minutes, whisking occasionally. Slowly add milk to flour mixture, whisking constantly until smooth. Add mustard, salt, and pepper. Simmer 14-17 minutes or until sauce has thickened, stirring occasionally. Add cheeses, one at a time, whisking constantly until sauce is smooth. Stir in chives. Remove from heat.
Meanwhile, coarsely chop croutons. Add cooked pasta to large casserole dish. Carefully pour sauce over pasta; mix well and then top with crushed croutons. Bake, uncovered, 25-35 minutes or until sauce is bubbling ans croutons are golden brown. Remove from oven. Let stand, covered, 10 minutes before serving.
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