I had plans for a simple and healthy steamed tofu recipe, but while discussing food with my fellow law clerks at some point during the day, I began to crave macaroni and cheese. And not just any mac and cheese, but a clog-your-arteries buttery and creamy mac and cheese, made with real butter, milk, and tons of cheese. But I didn’t want to use the oven, because it was like 90 degrees out. So I decided to do a stovetop version.
And, boy, was this good. Creamy cheddar, sharp Parmesan, and tangy goat cheese combined with the unique flavor of artichoke hearts made for a seriously decadent macaroni and cheese. Is it a quintessentially summer dish? Hell to the no. But it tasted really, really effing good. It also reheated well in the microwave for lunch, which is a big bonus when you make enough mac and cheese to feed five people in a house of two.
Decadent Three Cheese Stovetop Mac and Cheese with Artichokes
1 lb. elbow macaroni
1 cup mild cheddar cheese, shredded
1/2 cup Parmesan cheese, shredded
3 tbs. goat cheese
1 stick butter
1/4 cup whole wheat flour
1/2 to 3/4 cup milk (I used 1%)
1 13.75 oz. can whole artichoke hearts, drained, rinsed, and finely chopped
Kosher salt and freshly cracked black pepper
Chili powder, to taste
Cook macaroni according to package instructions. Let drain.
Melt butter in a large sauté pan over medium heat. Once it just begins to froth, whisk in the flour in small batches until smooth. Slowly add the milk, continuously whisking.
Working in small batches, add the cheese. Taste for seasonings and add salt and pepper to taste. Add the cooked noodles and artichokes and stir to combine. Stir and cook over medium heat until both noodles and artichokes are heated through. Serve immediately topped with chili powder and dried parsley.