Mac & Cheese

First, a thanks to you all for the birthday wishes passed along yesterday!  I had a great birthday.  Caleb surprised with me a gorgeous bouquet of flowers; I received cards, calls, texts, presents, and love all throughout the day; and Caleb and I had a wonderful evening together.  I love how special I always feel on my birthday!

Second, I need to talk to you about mac & cheese.  It's one of my favorite foods and definitely my ultimate comfort food.  I try different recipes for mac & cheese all of the time, it's basically become a little hobby.  Recently I made two recipes that were SO easy and delicious I had to share.  The recipes are the same except for a different cheese and different topping.  (Sorry for the lack of my own photo, I was in such a hurry to try them I didn't get a good picture.))

via

Fontina Mac & Cheese 
1 lb small or medium pasta shells

5 Tbsp unsalted butter, divided

1 cup heavy cream

8 oz Fontina cheese, grated

salt

1/3 cup panko bread crumbs

1/4 cup parmesan cheese

Cook pasta according to package directions, just 1 minute shy of al dente. Meanwhile, dice 4 tablespoons of the butter and place in a large mixing bowl. Warm the cream in either a saucepan or in the microwave.  Cover to keep warm.

Once the pasta is cooked, add to the bowl with the butter and toss to coat well. Stir in the warm cream and Fontina until the cheese starts to melt.  Add salt to taste.

Pour into a buttered 2-quart casserole dish.  In a small bowl, melt the remaining 1 Tbsp of butter.  Add the panko and Parmesan.  Toss with a fork to coat evenly with butter.  Sprinkle the mixture evenly over the pasta in the dish.  Bake at 400 degrees until sauce is bubbling and top is turning golden brown, about 15-20 minutes.  Serve immediately.

Muenster Mac & Cheese

1 lb pasta shapes

5 Tbsp unsalted butter, divided

1 cup heavy cream

8 oz Muenster, grated

salt and pepper

1/4 cracker crumbs (I used Ritz)

Cook pasta according to package directions, just 1 minute shy of al dente. Meanwhile, dice 4 tablespoons of the butter and place in a large mixing bowl. Warm the cream in either a saucepan or in the microwave.  Cover to keep warm.

Once the pasta is cooked, add to the bowl with the butter and toss to coat well. Stir in the warm cream and Muenster until the cheese starts to melt.  Add salt and pepper to taste.

Pour into a buttered 2-quart casserole dish.  In a small bowl, melt the remaining 1 Tbsp of butter.  Mix in the cracker crumbs.  Toss with a fork to coat evenly with butter.  Sprinkle the mixture evenly over the pasta in the dish.  Bake at 400 degrees until sauce is bubbling and top is turning golden brown, about 15-20 minutes.  Serve immediately.

source:  recipes from annies eats  (here and here)