I have been dreaming about making homemade macaroni since I first saw the latest and greatest KitchenAid attachment. I guess I am a sucker for their attachments; but, have you tried them? I could be a spokesperson for them; that is how much I love them. This comes from the heart, I love all of the products we own. In fact, our KitchenAid mixer was one of the best gifts we have ever gotten, it is used (almost) daily. Okay, back to the pasta attachment. Why didn’t I purchase this sooner? Fun! Fun! Fun!
I was not sure how the process was going to come together, so I followed the basic pasta recipe that came with the attachment. It was fine; but, next time I will use one of my favorite homemade pasta recipes. There is not much to say about it the process; you make the dough, pull off walnut size pieces, toss the pieces into the shoot and you have fresh pasta, within seconds. Really, it is that easy! It took less than an hour to make the dough and crank out a pound of fresh macaroni. Since I was planning to use the fresh pasta in a baked mac and cheese recipe, I did let it dry for about 5 hours. Basically, I made the pasta in the morning, rolled the pasta in some semolina flour (on a cookie sheet) and let it sit out to dry. Easy isn’t it?
Not only have I had this attachment on my mind for the past few months; but, I have had visions of baked macaroni and cheese dancing through my thoughts. We had some fantastic mac and cheese a few weeks ago and have been talking about it non stop. Now seemed the best time to start working on the recreation of that recipe. The fresh pasta is combined with a creamy sauce made of bacon, Dijon mustard and three different cheeses: Parmesan, Fiscalini Cheddar and Gruyere. It is comforting, creamy, slightly smokey and not your typical macaroni and cheese. I guess you could say it is a more adult version.
November 12, 2012. Just a slight update to this favorite recipe. We have been cutting back on dairy for the past few months, and decided it was time to treat ourselves to a little over indulgent behavior with some creamy mac and cheese. We made this recipe but substituted dry pasta for the fresh. As well we used gouda instead of the fiscalini cheddar (they were out of it). Glad the market was out of the cheddar as the gouda was outstanding in this recipe.