- Prep Time:
60 Min - Cook Time:
30 Min
- Difficulty:
easy - Serves:
6
Saffron Scented Mac and Cheese
Description
My family LOVES mac and cheese. So much that I have 5 different recipes for it that I make on a fairly regular basis. This is one that the kids love, but has a bit of a spin on it for the grown ups in the family. Saffron. The kids like that the saffron colors the dish a vibrant yellow color, kind of like the stuff from a box that I refuse to make for them since homemade is *always* better in my opinion. The adults like the way the saffron scents and flavors the dish and makes this traditional comfort food into something a little more special. I think saffron pairs really well with cheese and pasta... there is something delicious about the way it imparts a slightly sweet yet subtle earthy flavor. I also enjoy the way it scents a dish with a slightly floral note.
add to shopping list Ingredients
1 pound elbow pasta
1 onion, finely chopped
5 + 2 Tablespoons butter
1/3 cup flour
5 cups low-fat milk
1- 8-ounce package low-fat cream cheese, cut into pieces
1- 8-ounce package shredded sharp cheddar cheese
Small pinch saffron threads
3 Tablespoons hot water
to taste Salt And Pepper
Preparation
An hour or so before you plan to make the macaroni and cheese, grind your saffron threads into a powder using a mortar and pestle. In a small bowl combine the ground saffron and 3 Tablespoons of hot water and allow to steep. This will help evenly distribute the saffron throughout your dish and leave you with a lovely vivid yellowish color.
In a large pot of boiling, salted water, cook the pasta until al dente, about 8 minutes. Drain, then return to pot.
Meanwhile, in a large, deep skillet, cook onion in 2 Tablespoons butter over medium-high heat until the onion is softened. Transfer the onion to a bowl and set aside.
Melt the remaining butter in the skillet, whisk in the flour and cook, stirring constantly, for 1 minute. Whisk in the milk and bring just to a boil. Lower the heat to medium-low and simmer, stirring often, until thickened, 1 to 2 minutes. Add the cream cheese and cook, stirring constantly, until just melted. Remove from the heat and stir in the cheddar cheese, a handful at a time, until smooth. Stir in the cooked onion and saffron water.
Add the cheese sauce to the pasta and stir until combined; season with salt, pepper and cayenne to taste.
Reviews
10/02/09
One of my family's faves!
6/17/10
Theresa111 says:
This looks like a little twist on the mac and cheese. I have never purchased saffron. When is the flavor like?
